Rendering Bear Fat

12
Servings
15m
Prep Time
4h
Cook Time
4h 15m
Ready In


"Bear fat is excellent for using when making pastries but it must be rendered first as it turns rancid fast. Once it is rendered it will keep for months. My native elders tell tales of living off of this slightly sweet tasting rendered bear fat towards the end of the winter months when rations were very low or non-existent. This rendered bear fat makes for a great face or body creams and is also used as a base for many native medicinal creams."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (226.8 g)
  • Calories 365.1
  • Total Fat - 18.8 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 0 mg
  • Total Carbohydrate - 0 g
  • Dietary Fiber - 0 g
  • Sugars - 0 g
  • Protein - 45.6 g
  • Calcium - 6.8 mg
  • Iron - 15.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.4 mg

Step 1

Cut the fat into cubes and toss in a heavy pot and cover; cook this over low heat for 3 1/2 to 4 hours.

Step 2

Strain the fat and bring this to a boil and simmer for 10 to 15 minutes. (This will sterilize the fat)

Step 3

Pour the fat into sterilized mason jars, cover and store in a cold dry spot.

Tips & Variations


  • Canning jars with lids

Tags :