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Thread: bear fat

  1. #1
    Join Date
    Sep 2011
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    bear fat

    hi everyone
    Can anyone tell me why all the bear sausage recipes that I find call for pork fat instead of using bear fat? I always render down my bear fat, and the lard from it is as good as anything you can by, so it seems to me it should be good for sausage as well. thanks

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  3. #2
    Join Date
    Jun 2017
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    120

    Re: bear fat

    Other than the chances of them just copy and pasting their venison recipe... it could have a bit to do with the melt point of bear fat. It becomes liquidy(greasy) at a lower temp than pork fat. I’ve split the difference with good results. When grinding for burgers I usually shoot for 10-15% bear fat to meat ratio and throw a bit of bacon in the grinder with it. I like a greasier burg though.

  4. #3
    Join Date
    Apr 2011
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    335

    Re: bear fat

    Quote Originally Posted by Throwaway View Post
    Other than the chances of them just copy and pasting their venison recipe... it could have a bit to do with the melt point of bear fat. It becomes liquidy(greasy) at a lower temp than pork fat. I’ve split the difference with good results. When grinding for burgers I usually shoot for 10-15% bear fat to meat ratio and throw a bit of bacon in the grinder with it. I like a greasier burg though.
    I also noticed that bear fat in sausages goes rancid after some time and can ruin the meat.....
    I just render it ....its awesome for all purposes.

  5. #4
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    Re: bear fat

    how about if you render it, then mix it in the sausage. I was thinking about trying that

  6. #5
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    Re: bear fat

    I wonder if bear fat would go rancid sooner because it doesn't have as many chemicals in it
    Quote Originally Posted by nuadixion View Post
    I also noticed that bear fat in sausages goes rancid after some time and can ruin the meat.....
    I just render it ....its awesome for all purposes.

  7. #6
    Join Date
    Jun 2013
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    Horsefly BC
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    Re: bear fat

    To me it is the added flavor. Brown a piece of bear fat and taste the fried bit. Then brown a piece of pork fat and taste the fried bit.
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  8. #7
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    Aug 2011
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    Kamloops, BC
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    Re: bear fat

    According to a few butchers I know, all wild animal fat will go rancid, even in the freezer, this is why the good ones trim away all of the game fat and add pork fat where needed (burger, sausage etc). I have no idea what rendering the fat would do but I've heard one should render bear fat several times for the best outcome.

  9. #8
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    Thumbs down Re: bear fat

    Quote Originally Posted by russm86 View Post
    ... I have no idea what rendering the fat would do but I've heard one should render bear fat several times for the best outcome.
    Not at all necessary.

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  10. #9
    Join Date
    Sep 2011
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    Re: bear fat

    I render bear fat once, but I boil it instead of frying it like some folks do, It comes out as white as snow and keeps for years without going rancid. I cut most of the fat off moose, deer, mountain goat, but what was left on has never gone rancid in the freezer in the last 55 years that I have been doing it

  11. #10
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    Thumbs up Re: bear fat

    Quote Originally Posted by argyle1 View Post
    I render bear fat once, but I boil it instead of frying it like some folks do, It comes out as white as snow and keeps for years without going rancid.
    Yep: http://www.huntingbc.ca/forum/showthread.php?148937-Rendering-Bear-Fat

    Nog
    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

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