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Hunters and chefs alike send in their spectacular cooking tips and recipes. This month we
feature "Making Bear Lard" by Jim Paige, Owner of Ridge Runner Scents. If you want
to share your recipes send them in and we will post them on the website!
feature "Making Bear Lard" by Jim Paige, Owner of Ridge Runner Scents. If you want
to share your recipes send them in and we will post them on the website!
Hi Jim,
Spent much of yesterday making bear lard (see photos), a tradition in this
household, the bear must have enough fat in order to make the lard. The
process is simple, but long and messy. But we promise you won't need to
use cold cream for about a month after. (Haaa!)
Instructions:
looks much like fancy grade maple syrup. *
Bear lard has no bad aroma or taste to it and is prized by French pastry chefs
as the finest lard available, costing up to like $50.00 a pound in specialty
catalogs.
Cooking:
Use it for everything from pie crust, to chocolate chip cookies, or to fry up some eggs.
It smells a lot like bacon fat, when used for frying. Good stuff!
Conditioner:
Use it to waterproof boots and "bore butter" for your muzzleloaders and bullets.
It goes from solid to liquid with just the touch of a finger, which I like! Now I
remember just why I'm so fussy about just which bear I choose to shoot!
Spent much of yesterday making bear lard (see photos), a tradition in this
household, the bear must have enough fat in order to make the lard. The
process is simple, but long and messy. But we promise you won't need to
use cold cream for about a month after. (Haaa!)
Instructions:
- Cut the fat in slabs, off the carcass, taking as much off as possible, while it's still
hanging. - Go over each piece and carefully remove any hair or dirt and debris.
- Cut into long strips, then cubed and placed in kettles to begin cooking.
- Cook to the point where the fat pieces are nothing but small, crunchy bit’s
called cracklings, in the oil. When it reaches 350 degrees (I use a candy
thermometer) strain it through a metal sieve, than strain through two
thicknesses of cheesecloth. - Pour into straight-sided canning jars.
- Stored in the refrigerator or freezer.
looks much like fancy grade maple syrup. *
Bear lard has no bad aroma or taste to it and is prized by French pastry chefs
as the finest lard available, costing up to like $50.00 a pound in specialty
catalogs.
Cooking:
Use it for everything from pie crust, to chocolate chip cookies, or to fry up some eggs.
It smells a lot like bacon fat, when used for frying. Good stuff!
Conditioner:
Use it to waterproof boots and "bore butter" for your muzzleloaders and bullets.
It goes from solid to liquid with just the touch of a finger, which I like! Now I
remember just why I'm so fussy about just which bear I choose to shoot!
Making Homemade Bear Lard
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Fax: (847) 289-1118
(9:00- 5:00 P.M.) - Central
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