Contact your local game processing station and inquire if the owner will save bear fat (or other desired bits and pieces) for you. Once obtained, keep fat in the freezer or refrigerator as it will go rancid quickly. Refrigerator-temperature fat is idea for chopping--quite firm, almost like cheese.
Take some pieces of bear fat out of the fridge and chop it into 1" cubes to increase surface area and speed up the rendering process.
I like to do this in a crockpot so I don't have to worry about the fat burning. Fill the crockpot with your cubes of fat, set to High, and leave it for 24 hours. There will still be some chunks--these might break down over a longer period of time, but most of the usable fat is now melted and ready for the next step! The leftover chunks can be fed to chickens, added to cornbread, added to ANYthing, eaten alone... Cracklins!
Strain through cheesecloth or another semi-porous piece of fabric to remove the impurities. Store in an airtight jar in the refrigerator or freezer for best quality and longest life.
Perfect for sampling. Start here is you're a family of one, and you're not entirely convinced yet. Or for small projects like conditioning leather footwear, a drum, or a nagging patch of dry, itchy skin.
This is a good size if you mostly intend to use it topically for hair and skin health, chapped lips, sunburns, and ease into a small amount of cooking.
Choose this option if you're ready to cook with it, and all the rest!
Ready to rock and roll? Order a quart sized glass jar of the best fat for baking pie crusts, frying, AND combing into one's scalp.
If you have a specific order, larger than the ones offered here, plus contact us and we'll be happy to work with you.
We do not and will not ever hunt bears for their meat or their fat. We have developed this product as a way of reducing the amount of waste associated with taking wild game from our forests while educating others about the versatility of locally available resource.
ben and amanda