Graham enjoys hunting and he tries to get out into the woods several times a year. Of course, since we live in the woods, he doesn’t have far to travel. Bear season in the Cariboo is April and May and then again from September to November. The season for deer is from September to November.
A couple of years ago, Graham got a nice sized bear. After removing the ribs, backstrap and several roasts, we started cutting up the rest to be canned for our dog. Here’s our go-to book when doing any kind of wild game or livestock butchering.
We set the pressure canner up on the porch and packed quart jars with the raw trimmings, added some liquid and then canned them for 90 minutes at 15 pounds of pressure.
While the pressure canner was going, we got started on making bear lard, so we can make some pies.
We cut (largely diced) the bear fat and then rendered it down in a low oven set at 250 degrees.
It takes a long time to melt down, but it will be worth it. Bear fat makes the absolute best pie crusts and they have a really thick layer of fat on them at this time of year.
Then Graham put some cheesecloth double layered into our canning funnel. Poured the liquid thru, to filter out any bits.
Put a sealer lid and ring on them and set them on the counter overnight. We ended up with 2 1/2 quarts, which we put in the fridge.
We’re looking forward to using this for pastries and tarts!
We try hard to use every part of the bear, letting nothing go to waste. The bones are all wrapped and put in the freezer for the dog to enjoy over the year.
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