Estimated reading time: 7 minutes
A weird Idaho spring turned one big bear into a pile of sweet meat, 11 pints of bear grease, and a batch of cracklings worth fighting over. Here is how to render bear fat cleanly, safely, and deliciously without wasting the good stuff.
Table of contents
- A Weird Idaho Spring Made One Seriously Fat Bear
- Why Bear Grease Is Worth Saving From a Spring Bear
- What You Need to Render Bear Grease Without Wasting a Drop
- How to Trim Bear Fat Cleanly Before Rendering
- Render Bear Fat Low and Slow for Clean Wild Game Grease
- Strain and Store Bear Grease the Right Way
- Do Not Toss the Cracklings, Season Them Like Wild Chips
- Final Bite: Make the Most of a Fat Spring Bear
- Related Reads from GunsAmerica Digest
A Weird Idaho Spring Made One Seriously Fat Bear
It’s been a weird weather year in Idaho: The winter was warm with little snow, and the spring has been long. I anticipate that the deer and elk populations will have had less winter kill and plenty of feed through the spring. It seems like bears have had a great spring, too, with plenty of early grass to eat. Many hunters with baits reported that there was little action on the baits. The same was true for my friend with a bait in central Idaho, until suddenly there was plenty of action every day. I was lucky enough to kill a bear last week, the largest I’ve ever shot, and it looks like spring was good to him. In addition to his sweet, tender meat, I got loads of bear grease and cracklings.
This is the fourth spring bear I’ve killed, but none of the first three had a significant amount of fat, and they were all killed between the last week of May and the first week of June. This latest bear from the last week of May had so much fat, he looked like a farm-raised pig.
Why Bear Grease Is Worth Saving From a Spring Bear
I’ve collected fat from marmots and raccoons and rendered it into prime cooking oil. But this is the first time my bear has had enough fat to make it worth salvaging. It’s a simple process, and the result has been desirable for thousands of years. Used for cooking and baking, grooming, leather care, medicine, and protecting guns and knives against the elements, bear grease is still relevant today. Plus, every time you use it, you’ll have another touchstone to your hunt to reminisce and share stories.
From this one spring bear, I ended up with 11 pints of grease, and I’m already cooking with it daily. Let me show you how to make bear grease and also the cracklings that can be a byproduct of bear grease production.
When we talk about bear grease, we’re talking about oil from the fat. If it’s cow fat, we call it tallow; if it’s pig fat, we call it lard.
What You Need to Render Bear Grease Without Wasting a Drop
- Bear fat, any amount, is worth rendering
- Salt or your favorite seasoning, Lawry’s, Old Bay, Tony’s, etc
- Crockpot or pot on a stovetop or Instapot
How to Trim Bear Fat Cleanly Before Rendering
Remove the fat from your bear meat. Try to keep it clean and exclude as much meat as possible. I use a sharp fillet knife for this work; the fine tip makes it easy to separate the fat from the meat without really cutting, just separating the tissues.
Now you need to either cut the fat into chunks or grind it. If you cut it, make it as small as you have patience for, and you’ll get more grease faster. Cutting it is also how you get cracklings. Grinding makes the cracklings too small to really be enjoyable, but it yields more grease. If you grind, put the fat on a cookie sheet and stick it in the freezer for half an hour so it firms up. Then cut strips and grind them.
Render Bear Fat Low and Slow for Clean Wild Game Grease
Next, heat the fat to release the oil. I used a Crockpot so I could leave it simmering while I continued butchering the meat. You can also heat it on the stove. The key thing is not to heat it too quickly, or you’ll burn it before the oil is released. An electric frying pan with temperature settings would be ideal, and I’d set it around 250°F, though as high as 300° still yields a good product. The color of the grease varies with temperature, but as long as it’s not burnt, the flavor doesn’t change.
In the slow cooker, stir the fat now and then; it could take a few hours to render completely. On the stove, stir it frequently so it doesn’t burn to the bottom of the pot. The fat changes significantly as it renders, releasing the oil, which makes up most of its volume. You’ll know it’s about done when the cracklings start to brown, harden, and shrink. If the fat is still springy, there is more oil to release.
Strain and Store Bear Grease the Right Way
Next, you need to strain the fat and store it in containers. Glass jars are good because they won’t melt as you pour hot oil into them. You could use a mesh strainer, but you’ll get the best results straining through a couple of layers of cheesecloth. Ladle the grease onto the cloth sitting in a funnel. After all the loose oil is strained, you’ll get another half pint or so by putting the cracklings into the cloth and wringing it. Be careful, though, because the oil is hot.
After it cools, the oil will turn opaque white, and it will ultimately separate into two layers in the jar. Just mix it before you use it to cook. Use it for frying foods, and the rumor is that it’s the best thing for baking and pastries. More on that to come.
Do Not Toss the Cracklings, Season Them Like Wild Chips
For the cracklings, spread them on a paper towel to cool. Season with your favorite seasonings, and eat like chips. They are rich and full of energy; they’d be awesome for a cold fall hunt or an ice fishing adventure. Alternatively, don’t season them, and they’ll be your dog’s favorite treat.
Final Bite: Make the Most of a Fat Spring Bear
Go ahead and make the most of your bear. I hope yours is as fat as mine was.
Related Reads from GunsAmerica Digest
Levi is an avid hunter, and an increasingly avid shooter. He strives to make delicious and simple recipes from the game he kills. He makes a living as a professional photographer and writer. Check out his work.