Rendering Bear Fat - Cooking with Liquid Gold

https://youtu.be/ON5FgVs0ACw

Bear fat has been a prized resource for centuries, valued by Indigenous peoples, frontiersmen, and homesteaders for its versatility. When properly rendered, bear fat—often called bear grease—can be used for cooking, baking, waterproofing, and even medicinal purposes. If you have access to bear fat, rendering it into a usable form is a simple but rewarding process. This makes the extra effort while field dressing the animal worth it.

How to Render Bear Fat

To render bear fat, start by trimming any meat or connective tissue from the fat. Cut it into small chunks or grind it for faster melting. Place the fat in a slow cooker, large pot, or oven-safe dish and heat it gently over low heat. Avoid high temperatures, as they can scorch the fat and give it an unpleasant taste. This is because bear fat has what is called a "low smoke point". Stir occasionally and allow the fat to melt slowly over several hours. As the fat liquefies, you’ll notice solid bits, called cracklings, rising to the surface. Once the fat is fully melted and the cracklings are golden brown, separate the cracklings from the oil. My favorite thing is to throw some additional seasoning on the cracklings as they cool. This makes for a very tasty snack. Once separated from the oil, strain the liquid through a fine-mesh sieve or cheesecloth into a clean jar or container. Let it cool, and it will solidify into a creamy, white or pale-yellow substance. Color will vary depending on how long the oil was rendering for.

Cooking with Bear Grease

Bear grease has a mild, slightly nutty flavor and a smooth texture, making it an excellent alternative to lard or butter. It works well for frying, roasting vegetables, or making flakey pastries and biscuits. Due to its high unsaturated fat content, it remains soft at room temperature, similar to coconut oil.

In addition to cooking, bear grease has a long history of use in skincare and as a natural leather conditioner. Properly stored in a cool, dark place, it can last for months or even years. Personally, I like to store the jars in the freezer and pull them out to put in the refrigerator as I use them. If you ever have the opportunity to render and cook with bear fat, don’t hesitate to try it—it's a sustainable, traditional ingredient that connects us to a simpler way of life.