Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Figboot74 on September 02, 2015, 02:00:10 PM

Title: Bear stock
Post by: Figboot74 on September 02, 2015, 02:00:10 PM: Does anyone on here make stock from the bear bones and scraps? I have with deer and beef, but this is my first bear.

Who renders bear lard? Do you add salt or leave it plain? Do you freeze it?

Does anybody bbq the ribs? Seems like they would be similar to beef rib. I also wanted to save a rack of ribs for the holidays(family in town). Do I need to worry about bone sour or should I cook them both now?
Title: Re: Bear stock
Post by: h20hunter on September 02, 2015, 02:07:35 PM: Maybe I just assume Radsav knows all about anything outdoors but he may help. Also, Saylean, Billythekidrock, and Rick aka bearmaniac really know all there is to know about bears around here.

If you use the search function and look up bear crust pie there was a member that made a backcountry homemade pie after killing a bear....

I've heard that the rendered lard is the best boot protectant you will find.
Title: Re: Bear stock
Post by: NRA4LIFE on September 02, 2015, 02:38:49 PM: I have rendered bear lard. It'll keep in the freezer for at least 6 months I know. No salt, just plain. Throw all the fat and guck in a big pot and heat slow so nothing starts burning.
Title: Re: Bear stock
Post by: Figboot74 on September 03, 2015, 04:04:02 PM: Quote from: NRA4LIFE on September 02, 2015, 02:38:49 PM
I have rendered bear lard. It'll keep in the freezer for at least 6 months I know. No salt, just plain. Throw all the fat and guck in a big pot and heat slow so nothing starts burning.
Thanks for the info.
Title: Re: Bear stock
Post by: Whitpirate on September 03, 2015, 04:54:50 PM: Bear fat is some of the best baking lard you'll ever use.

I don't make stock from the bones but if you do make sure you head it to at least 190 degrees.

This site has a good reference on lard prep.

http://nourishedkitchen.com/how-to-render-lard/