CAVEMAN Oil Made from a Wild Bear!

I will show you how to render wild bear fat or lard to create beard and cooking oil. I will show you one more step in using the entire animals so nothing goes to waste.

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This is part of a series called "CAVEMAN! (Savage Eating):"    • Плейлист  

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Native Americans, for lack of vegetable oils, would smear rendered bear fat into their hair to make it healthier and shinier. It was probably also used to moisturize skin and lips in the dry winter months. It is rumored to help prevent hair loss.

I will experiment with this technique to see how viable it is to render down bear fat into something useful to humans. Later I will eat the cracklings which taste very much like rendered down pork or bacon.

Black bear have a very high concentration of fat on their bodies which help them survive the winter months as they hibernate.

This is more than just a goof, as the main aim is to use the oil for later cooking.

I add wintergreen leaves to the bear fat in order to enhance the fragrance of the beard oil.

Other uses for bear grease includes moisturizing the skin, repair dry, chapped, cracked skin. Relieve itching and help heal cuts, burns and bug bites, sunburns and swimmers itch. Great natural prevention of eczema, irritation, itching, flaking and dryness, and inflammation.

It is said to help in stiffness and swelling, arthritis, growing pains, headaches, back pain, carpal tunnel, leg and menstrual cramps, muscle stiffness, tendinitis and sore joints .

Bear grease can be used for any type of cooking, from pan frying to pastries. Bear grease tastes very good and is not unlike grease from other domesticated animals like pigs and cows, it is very mild and excellent for cooking.

Bear grease can also be used in waterproofing agent for leather and as an insect repellent by Native Americans, rust proofing knives, lubricating leathers, drums, and fuel in oil burning lamps.

To make bear grease, you first need a black bear. Trim all the fat from the outside of the animal. Try to avoid getting any of the meat.

Cut the fat into as small of a chunk as possible to speed up rendering.

Cook at a low temperature over coals only. Any flame can quickly burn away all your fat.

Render for a few hours until it looks like most of the fat is liquefied.

Strain the grease through a piece of paper towel and colander.

Keep it stored in a glass jar. It can store this way for a year, but for best storage freeze.

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