In answer to a couple posts.
One can render bear fat down by slow cooking on a stove under relatively low heat, ( a cast iron pan works well) then pouring the lard off, and letting it cool/harden. Low heat- don't burn it! Remove the cracklings when rendered out and just keep adding...
Makes the best pastries/pies ever!
Assuming it is not tainted with wild onions or such...
I have previously posted a picture of skinning out a frozen caribou in the living room.... coming up on 40 (marriage) - you would think she'd be used to this kind of stuff by now, but noooooo....
Last edited by las; 06/14/17.
