Experimenting with BEAR FAT | Flathead Catfish fried in BEAR OIL

[@dylanjones6455]

Thanks for sharing. Experiments that don't give the expected results aren't failures, they're data points!

[@bearhuntingmagazine]

Dylan Jones right on. Thanks Dylan. More research.

[@theresasax8120]

Haha. That was awesome! Knee deep in rendering Maine bear fat right now. We make soap, salves, candles and balms.

[@christopherch7307]

Oh myyy goodness.... I was going to ask why I hadn't seen very many videos lately now I know .....the hours that you put in just to produce a couple minutes of video is insane. You truly are sharing your passion and a very large amount of your time dedicated to this 6 Minute 58 second video.

[@bearhuntingmagazine]

Christopher Ch thanks for the comment. Yes, it takes a lot work to produce quality content.

[@chadkampster7425]

I think you just needed an excuse to fry up a bunch of catfish 😁

[@bearhuntingmagazine]

Chad Kampster busted. It was BEARY good..

[@andygray5172]

Rendering fat at different temps doesn't change the melting point of the final product only the color. The ammount of unsaturated or saturated fat determines how solid it is and that is determined by the diet of the bear. More non grain plants/grass in the diet= unsaturated fats= lard liquid at room temp. Higher grain/animal protein diets=saturated fats= lard solid at room temp.

[@bearhuntingmagazine]

Andy, this is great information. It became clear to me that it was a chemical issue, not a cooking or straining issue. Is there somewhere you know how this could be researched or documented? Thanks again for the insight.

[@andygray5172]

Not sure where you could research it but you might look at folks do with pasture fed pork lard. Bears are basically hairy pigs and the fat acts similarly.

[@bearhuntingmagazine]

Andy Gray thanks Andy.

[@bearhuntingmagazine]

1847dan fall fat is ideal.

[@andygray5172]

@1847dan the biggest difference in taste I have found is if you render the fat too high it can get an off taste. I render in a crock pot on low for my "high quality first run" then everything on high to get my boot grease oil.

[@newciee]

Much love from Little Rock Arkansas!!!

[@Bertastrophe]

I believe this is simply different compositions of lipids; different length chains and different ratios of saturated and unsaturated fats. Saturated fatty acids of certain lengths will typically remain liquid at room temperature. An opposite example is deer fat, which had very long-chain saturated fatty acids (stearic acid) resulting in the "chalky" mouthfeel.

[@masstrapper7645]

Fantastic video. Always wondered about bear fat in general so this video is helpful. Can’t wait for future videos. 👍👍

[@bearhuntingmagazine]

Thanks. It’s good stuff.

[@bearhuntingmagazine]

And I’m certain that using it makes you a better bear hunter.

[@fisherbarnett8493]

Can't wait for more trade bow videos

[@bearhuntingmagazine]

Fisher Barnett thanks for the suggestion. We’ll prob make one soon...

[@joshtaylor6748]

Hey man been listening to you on the Meateater podcasts! Inspiring words! Keep it up. Guard the gate!!! -A Montana bear hunter-

[@tjind2793]

We use a crockpot to render pork fat.

[@joeblow4596]

Great video. We have been rendering bear lard for years and until last year we had never had any turn out other than snow white and solid. All those were cooked using a pot on a stove but last year we used crock pots and it all turned out liquid and I have no clue as to why. A side note about your video is using the grinder. It makes it SO much easier and we get a lot more grease but, we don't get to have cracklings.

[@bearhuntingmagazine]

Joe blow great info. Sounds like you’ve had a similar experience as us. See a few comments below for some other ideas. I may cook mine down more at low temp for a longer period of time.

[@michaelchueh]

How does this compare to like ghee for searing like steaks?

[@victorazevedo1425]

An awesome video! Never give up! Continue to contribute! I’m always watching! Clay! I’m Victor!

[@bearhuntingmagazine]

Thanks, Victor. Appreciate it.

[@magnumarrowarchery155]

You sold me on bear grease. I mite not even hunt deer next season. Just focus on bear. Thanks for the video 💪🏽🇺🇸🏹

[@christopherch7307]

As an armchair expert I can say your always a joy ta watch and learn from.

[@williamclinton2289]

First heard you with Steven's bunch, than saw the genuine person, bear hunter on the JRE. I'm not quite ready to have a black ear playing kissy with and arrow yet, but keep it up. So far 13 episodes are really good man, good job, enjoying it.

[@jakobandrian3929]

Love this video! Especially the sounds of the crispy fish 😂

[@D675]

Awesome video!!! Hope I can get a bear this fall in CO.

[@eugeneconner6934]

I have a question for you. in your opinion what is the best broadhead for black bear hunting.

[@gabrielfraser2109]

I'd personally say a .44 Magnum.

[@slamminhawgs9847]

awesome, do you need to can them to seal the jars or just fill them up? im going bear hunting for the first time in about a month, trying to figure out how to use all of the animal. thanks for the educational videos!!

[@theeasternfront6436]

Wouldn’t you want to keep the fat whole so when you boil you can scoop out the cracklins, resulting in clearer oil?

[@jeradballew6513]

I had wondered if there was any difference between a fall/spring bear. Thanks for answering that question!

[@bearhuntingmagazine]

We couldn't tell any difference......

[@bobalvarez2577]

YOU NAILED IT MY FRIEND! Great video

[@bearhuntingmagazine]

Thanks, Bob. Appreciate it.

[@MrBowmanmt]

i had the opposite issue, i rendered 2 gallons of fat. meaning i got 2 gallons of oil. but mine is clear, perfectly clear. it wont solidify for baking. wish it would get solid. i ran it through cheesecloth 3 times.

[@seepingspringsfarm6017]

Have rendered part of 3. I think it is the amount of cooking time. I prefer the solid.

[@bearhuntingmagazine]

Seeping Springs Farm thanks for the tip! We’ll try that. That’s about the only thing left. Maybe we’ll do another video.

[@jamesmooney5348]

I was wondering about this. Thanks

[@jessematthews429]

Take note of the moon phase during harvest. Old timers used to only slaughter hogs during certain moon sign. Claimed it affected the quality of the meat and lard🤷‍♂️

[@tiyealsahlwy]

Ill use it to make soap instead😳

[@jamesmooney5348]

What about the meat? Does bear taste different in the fall?

[@coady-wp3xf]

both bears i got in bc had no fat... one was 75 inch plus and nothing. first week of june. keep up the good videos

[@bearhuntingmagazine]

matt coady good report. Ya, in the spring they don’t have much time to put on fat. However, they usually have some. Good job on taking a bear!

[@jordansilver4629]

lol jed's face while you are talking.

[@eddieharrison6735]

I would require more samples to make my choice. Great Video.

[@bearhuntingmagazine]

I'm planning to use the oil in some baked goods soon.

[@markwebb9911]

I really miss the KZbin videos!

[@joelsauder340]

So WHY do you want the amber liquid version versus the white lard type? Can you explain?

[@mcroyobrien2631]

My northern B.C spring bear I got last month was extremely fatty. And delicious!

[@bearhuntingmagazine]

McRoy O'Brien he must have wintered good! Right on. Congrats on the bear.

[@reedfee3570]

Acorns make really good fat. Mine has always turned white as it cools. Good idea with the grinder. I got 10 quarts from my last fall bear!

[@bearhuntingmagazine]

Reed Fee great to hear you’re using the fat. Keep it up. What do you use it for?

[@reedfee3570]

@@bearhuntingmagazine I mostly use it for frying leaner meats such as deer and elk. I wish I used it for baking more often. I know it makes excellent pie crusts. I hear it is highly prized by pastry chefs. I made a batch of chocolate chip cookies with it once once, one cookie was about all you could eat because it was so rich. Im for sure going to try frying some fish in it! When I strain it into jars I lable it numerically, the lower the number the purer the taste, the higher numbers taste more roasty ecspecially if you get in a hurry and heat it too much. I feel much of the value of a bear is in the fat.

[@tjtran1987]

Loving these vids. 👊🏻

[@bearhuntingmagazine]

Thanks MAN!

[@takodabostons]

Delicious fried fish is NEVER a fail!! :)

[@billblaski9523]

Yeah i was digging the intro music! What was the name?

[@MrCnote1993]

You should make a chicken fried steak in bear fat

[@ArtoSaari700]

Gurrr-iiinn-ttttteeee. Dhat nam make gud moon shine. Ha jk great video.

[@Reisor_HoundHunting]

Would you like to sale any of that bear grease

[@misupercooner]

Can you render whitetail fat? I wonder if its any good?

[@bearhuntingmagazine]

David Lloyd you can render any kind of fat, bears just have a lot of it.

[@bonecc4061]

Gotta get that bear right before hibernation when hes eating all the barriers and the fat will be sweet.

[@littleshopintheshed]

Nice video, have you tried since without grinding the fat first?

[@chucknorris9511]

He probably fattening up his dog.

[@justinparker7795]

I'm from Nevada, so what do you use it for??

[@chiliwhit747]

Down South we use peanut oil. Have higher burn level. Give it a try, save a Bear....

[@pennyontrack]

Clay do you want to come to Alberta to bear hunt? I can hook you up

[@bearhuntingmagazine]

Kyran Iwaskow thanks for the invite! I’ve hunted there a few times and loved it.

[@edwardrogers8507]

Maybe frozen vs not frozen before rendering

[@bearhuntingmagazine]

callitlikeiseeit 552 I don’t think so, but good idea. I’m told it’s the make up of the actual bear fat.

[@el-nl5zx]

Nice video 👍

[@bearhuntingmagazine]

e l thanks man...

[@flowercollector9013]

I don't understand why the first test is a fail??? Isn't any kind of animal fat supposed to turn solid after cooling down???

[@cheese-money2748]

I stumbled on this guy... fuckin cool bro

[@simplyoutdoors1321]

Great video Clay. After rendering I keep it in the fridge. Looks like lard but will keep longer. The question, does the fat has trichinosis?

[@fredeschen3783]

Trichinosis lives in muscle not fat. It also dies after 60 days in the freezer.

[@bearhuntingmagazine]

Fred is correct about trichinosis eggs being in muscle tissue, so it’s not in the fat. However, it should handled with the same attention as meat. *Fred isn’t entirely right about it dying in the freezer after 60 days. Some strains do die. Some strains of trich can still be alive after long periods of freezing. Their are different types..as I understand it.

[@bearhuntingmagazine]

Fred Eschen Thanks Fred. There are different types of trich and some can live through freezing I’ve heard. You’re right on fat not having it though. Thanks man!

[@kingofthebums]

@@bearhuntingmagazine but surely boiling in the oil kills it right? i guess i asked in a weird way but its an interesting process.

[@rqkhan]

Good job

[@allenwilson9656]

The bear 🐻 fact is there is no difference 🤪 !

[@bearhuntingmagazine]

Allen Wilson hahaha....best we could tell.

[@dcavidgomez2877]

Shoulda drank water between bites

[@keithcarter4086]

nice job!~ full on

[@Grox44]

Holy shit this looks so tasty.

[@mycorrhizae1832]

Where do you get bear fat?

[@djbradles]

Bobby Parks gotta Hunt the bear first

[@kimle2796]

animal fats will always be solid at room temperature. Plant based oil can be liquid at room temp.

[@philipshaji4257]

Nice video. Can I get some bear oil.

[@mountainfeist3750]

Clay dose anyone sale that oil ?

[@bearhuntingmagazine]

Tim Willcutt it’s illegal to sell wildlife related food products...so no. You need some?

[@mountainfeist3750]

Bear Hunting Magazine Well I just read that it is good for a lot of different thing. I like the old things LOL.

[@ananthakrishnan7828]

Can I get a bottle of it please

[@jefferybauduin2919]

I have the same knives as you

[@williamrobinson4265]

cool

[@brandong530]

I want to buy some for my hair:(

[@sublordlord7834]

Berry bear fat? They said it’s better

[@doku510]

Hlo

[@0xstk]

Can i be your first dislike?

[@bearhuntingmagazine]

Code Black if you have a legit reason - yes. But...what’s not to love about this video? Lol