Rendering bear fat

  • Kaylee Peil
    Posts: 2
    #1877298

    Hey so I just finished rendering a batch of bear fat in the crock pot. I basically filled it up and put it on low…I had seen a video that said it would take 5-8 hours. After letting it go all night I turned it to high for several hours. Ended up taking almost 24 hours, I thought it looked pretty clear at this point but when I poured it i to the cans it ended up way cloudier than my first batch, which I did in cast iron on the stove and finished with a perfectly clear Amber liquid. does anyone know if this is safe to use??

    Attachments:
    1. 1567634002771-358222.jpg

    Tom Sawvell
    Inactive
    Posts: 9559
    #1877307

    You bet and it’ll make the best donuts you’ve ever eaten.

    biggill
    East Bethel, MN
    Posts: 11321
    #1877310

    does anyone know if this is safe to use??

    I don’t see any reason why not. The clear stuff simply is more refined. No solids left. You can take the cloudy stuff and heat to 375-400 briefly then strain it. That should take care of the solids.

    I’ve made beef tallow a few times now in the crock pot and always put it on the stove afterward to bring it to 400 before straining it one last time.

    Tom Sawvell
    Inactive
    Posts: 9559
    #1877401

    It doesn’t have to get to 375-400 to totally render and bear fat has no blood in it. Its nothing but fat.

    When you’re done rendering and straining, save the hard parts and put them in a suet cage for the birds.

    Rodwork
    Farmington, MN
    Posts: 3975
    #1877643

    A little off topic but not by much. What type of render fat is healthier? Pork, beef, bear,…ect? I have been rendering pork fat for years. If I tell some people that I cook with it they go off on how unhealthy it is and so on.

    Ralph Wiggum
    Maple Grove, MN
    Posts: 11764
    #1877646

    Healthier? Fat is fat. I can’t imagine the animal source has any impact on how unhealthy it is.

    Grandma always made her cookies with lard. Gosh, those were good!!!

    biggill
    East Bethel, MN
    Posts: 11321
    #1877650

    Healthier? Fat is fat. I can’t imagine the animal source has any impact on how unhealthy it is.

    Grandma always made her cookies with lard. Gosh, those were good!!!

    I agree, animal fat is animal fat. Some may contain more vitamins and other nutrients but in general they all likely have the same impact. The one thing to note is that contaminants do accumulate in animal fats more than anywhere else. Besides the liver.

    Fat is simply one of the three macronutrients like carbs and protein. You don’t see those being shamed.

    Fortunately, a lot of studies are coming out about how saturated fat isn’t nearly as bad as it has been made out to be over the past 50+ years.

    The whole trans fat debacle over the past couple decades is proof that highly refined vegetable oils are far more unhealthy than animal fats. Hydrogenated oils like margarine are absolute horrible for your heart. Don’t believe what you read on the package. Those “heart healthy” oils have been proven to contribute to coronary heard disease.

    Ideally you want to use animal fats and expeller pressed vegetable oils.

    Tom Sawvell
    Inactive
    Posts: 9559
    #1877781

    A little off topic but not by much. What type of render fat is healthier? Pork, beef, bear,…ect? I have been rendering pork fat for years. If I tell some people that I cook with it they go off on how unhealthy it is and so on.

    Bear and pork is closely related so I’d say either of thee two. Beef fat is hard fat and likely the least healthy for you.

    Olive and Canola oils are the healthiest oils. Grapeseed is right up there. Butter is healthier than any of the margarines.

    I grew up on foods cooked or fixed with lard, butter and cream/half-half along with drinking whole milk my entire life. I have every good cholesterol readings, no issues at all. No diabetes either. I’m checked for both every year. I’m almost 70 so I don’t think I’ll be changing anything at this juncture.

    The key is knowing where you cholesterol counts are along with your blood sugar levels….every year without exception. Get an annual and be sure to have these checked each time. After that, listen to what your doctor says regarding those checks and follow any plan he and your self set up to keep you safe. The absolute last place I’d go for correcting any of these areas would be on a site like this where half of the yokels are self medicating because they read unproven junk on the internet. If you think you want to try something OTC or from the internet, make sure you run this past YOUR DOCTOR first….maybe save you some money or hospital time.

Viewing 10 posts - 1 through 10 (of 10 total)

You must be logged in to reply to this topic.