It was forty some years ago. We put six or seven fall bears into the freezer over a couple years. I killed a young sow of about three hundred pounds. About 100 lbs of that was lard.
As I recall, my Mom simply placed chunks of bear fat into a large stock pot and heated gently on an electric range at medium setting.
The oil rendered out as a clear liquid which turned solid at room temp, much like Crisco. After rendering, it stores quite well in the freezer. (freezing slows the chemical decomposition of the oils which causes them to taste rancid)
I do remember, we had the best breads and pies of our lives that year. Nothing is like bear grease for a flaky pie crust!
My grandma (Dad's mom) always said bear grease made the best lard for baking, and for conditioning leather, as well as a home remedy for any number of aches and pains. They used to use it for all the tack and harnesses on their big Belgiums.
