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Speaker 1: The Sportsman's Nation podcast network is brought to you by

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Speaker 1: the code Nation twenty at checkout. That's capital in Nation

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Speaker 1: followed by the number twenty. My name is Clay Nukeleman.

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Speaker 1: I'm the host of the Bear Honey magazine podcast. I'll

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Speaker 1: also be your host into the world of hunting the

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Speaker 1: icon of the North American wilderness Prepare. We'll talk about tactics,

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Speaker 1: gear conservation. We will also bring you into some of

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Speaker 1: the wildest country on the planet chasing bare. I hope

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Speaker 1: everybody is navigating through the COVID Night Team coronavirus stuff

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Speaker 1: that's going on all across the world. Pretty interesting times

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Speaker 1: we live in. The bad news for bear hunters is

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Speaker 1: that those are black. Bear Bonanza has been canceled. We

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Speaker 1: said that on the last the last podcast, but I

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Speaker 1: wanted to say it again. But we're gonna We're postponing it,

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Speaker 1: and it's gonna happen sometime hopefully later the spring. So

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Speaker 1: we're gonna do that again, sponsored by the back country

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Speaker 1: Hunters and Anglers. We're gonna be doing the Ozark Black

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Speaker 1: Bear Bonanza sometime later this spring. Hey, this this is

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Speaker 1: a great time to check out bear dash Hunting dot com,

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Speaker 1: Bear hyphen Hunting dot com. We've got right now, we've

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Speaker 1: got our bear Hunter retro hats on sale. Yeah. So

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Speaker 1: this is like one of our most popular styles of

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Speaker 1: has just says bear Hunter. It's retro because we got

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Speaker 1: the image from like an old patch. I saw in

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Speaker 1: a picture that some old dude had on a hat

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Speaker 1: and some old picture and it was this bear like growling,

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Speaker 1: said bear Hunter. So we made a cool hat, trucker style,

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Speaker 1: trucker style. Yeah. And so people can go to our

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Speaker 1: website look up retro bear Hunter hat. Get I think, uh,

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Speaker 1: how much off? I think it's now? Yeah, so it's

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Speaker 1: a couple of bucks off to check that out, and hey,

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Speaker 1: check out Bear Hunting Magazine. I mean, that's that is

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Speaker 1: the primary thing that we do. A lot of people

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Speaker 1: know us from YouTube, a lot of people know us

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Speaker 1: from the podcast, but we produce a seventy two page,

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Speaker 1: full color, six times a year magazine full of great stuff,

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Speaker 1: full of a lot more stuff than we can even

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Speaker 1: talk about on the podcast. Recipes, columns, bear Hounds, stuff, spotting,

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Speaker 1: stock stuff, bear baits stuff, tactics, gear, adventure stories, Bear outfitters,

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Speaker 1: my goodness, brothers. If you ever need a bear outfitter,

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Speaker 1: we got them, We got them, and we know these people.

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Speaker 1: Call the office, tell us where you want to go,

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Speaker 1: tell us what your price inches. We are bar Outfitters

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Speaker 1: are the best in the world, and we know a

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Speaker 1: lot of them, and we that's that's what we do.

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Speaker 1: So check out Bear Hunting Magazine. Hey, if you want

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Speaker 1: a five dollars office, we're gonna go ahead and tell

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Speaker 1: him Colby. Let's just tell him b h M twenty

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Speaker 1: and get five dollars off a new subscription. So that's

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Speaker 1: for a new subscription, it's not for renewals. Five dollars

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Speaker 1: off for a new subscription into the code b h

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Speaker 1: M check out. Hey, this is a fun podcast about

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Speaker 1: how to make bar oil, bear grease, bear lard, bear tallow.

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Speaker 1: We go through all the yeah, everything about about bear grease.

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Speaker 1: It's a good one. We are at the Bear Honey

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Speaker 1: Magazine Global headquarters on quarantine. Social distancing is happening here,

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Speaker 1: Colby sitting totally across the room for me, we're legitimately

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Speaker 1: a spear linkal spear length. Yeah, about a spear length.

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Speaker 1: There's a spear up on the wall. We're about that

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Speaker 1: far away. Hey, so I've got I've got Colby the

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Speaker 1: bear Tech more head with me, the Global Bear Tech

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Speaker 1: Global Bear Tech. Hey, we're gonna do something different than

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Speaker 1: we usually do. You know, there's a lot of different

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Speaker 1: kinds of podcasts, Colby. There's like short podcasts that like

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Speaker 1: have a prescribed time. They're like twenty minutes long, and

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Speaker 1: they're just like pounding out information and asking questions. That

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Speaker 1: would be like you know, like information based podcast. And

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Speaker 1: then there's like a long form conversational top podcast, which

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Speaker 1: is typically what we would have. They would have no

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Speaker 1: end time. You know, it might go two hours, might

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Speaker 1: go an hour and a half, Rabbit trails. It's conversational,

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Speaker 1: long form stuff. Yeah, that's my natural ten see inside

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Speaker 1: of communications. So that's usually what we do. And I

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Speaker 1: think when you communicate like that, you mine out a

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Speaker 1: lot of nuggets of information and and stuff about the

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Speaker 1: person and stories that are cool. Yeah. Okay, there's a

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Speaker 1: third kind of podcast that This one is gonna be

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Speaker 1: topic based. Topic based podcast where we pick out a

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Speaker 1: topic and we we're gonna take our time, but we're

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Speaker 1: gonna mine into the facts, the figures, the everything there

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Speaker 1: has to do with this certain topic and we're gonna

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Speaker 1: talk about it. Okay, and that topic today it is

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Speaker 1: bear grease, bear grease, chewing the fat, chewing the fat,

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Speaker 1: rendering the fat. So we're gonna just jump right into

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Speaker 1: talking about kind of a systematic way. First of all,

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Speaker 1: we're gonna talk about how to harvest the bear fat

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Speaker 1: off of a bear, like where you're gonna find out

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Speaker 1: what to do proper handling and freeze it, all this

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Speaker 1: kind of stuff. We're gonna talk about best practices of rendering.

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Speaker 1: So we're gonna talk about how to render the fat,

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Speaker 1: and then we're gonna talk about uses. So once you

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Speaker 1: have this, what do you do with it? And then

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Speaker 1: we're gonna end the podcast with talking about some historical

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Speaker 1: significance and some kind of fun facts about bargrease. That's

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Speaker 1: what we're gonna do. I like it. Okay, First of all,

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Speaker 1: let's talk about terminology. There's a lot of different terminology

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Speaker 1: with this. We're going with bear grease. Um, but it

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Speaker 1: could also be called beare oil. Yes, Like if you're

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Speaker 1: doing an Internet search, you might find this topic under

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Speaker 1: bare oil, bare grease, or bear lardy or rendered bear fat,

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Speaker 1: hurt them all, a lot of different possibilities. Bare grease

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Speaker 1: is kind of like the historical, kind of old version

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Speaker 1: of of the way to say it in uh gir

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Speaker 1: stokers Look written in eighteen thirty seven about his travels

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Speaker 1: and hunting in the Ozarks, which we're gonna do a

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Speaker 1: podcast at some point about specifically about that book Wild Sport,

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Speaker 1: Wild Sports, Yeah, by Frederick Gerstalker. His dog was named

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Speaker 1: bear grease. Pretty cool, okay, and so um, but if

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Speaker 1: you were being more technical, you probably call it bear

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Speaker 1: lard or bear oil, okay. And so that's what that's

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Speaker 1: for our purposes, bear grease. So the first topic at

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Speaker 1: hand is where do you get bear fat? I think

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Speaker 1: step one located bear go back to all the other

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Speaker 1: podcasts to learn how to kill a bear? Yeah, yeah,

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Speaker 1: all right, so you knowledge while you're quarantine, you can

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Speaker 1: learn how to pursue bear, pursue and overtake and kill

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Speaker 1: a bear in multiple different settings and locations. Yeah, whatever,

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Speaker 1: however you do it, Yeah, kill a bear. Okay, Um,

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Speaker 1: so you have to find a dead bear. So let

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Speaker 1: me use the success has already been achieved. Its success

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Speaker 1: has been achieved. We've covered that another podcast Feeling good

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Speaker 1: about yourself? Now it's time to get right right. Um.

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Speaker 1: Some people may have never skinned a bear, and and

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Speaker 1: and so when you think of like lots of fat,

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Speaker 1: like you wouldn't find this kind of fat like on

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Speaker 1: a deer or on an elk. And sometimes you'll find

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Speaker 1: uh elker deer that would have, you know, quite a

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Speaker 1: bit of fat like on the rum. But this is

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Speaker 1: way different. Um. Basically, basically, when you skin a bear,

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Speaker 1: he is gonna depend upon what time of year it is.

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Speaker 1: If it's the spring, he's gonna have less fat. If

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Speaker 1: it's the fall, he could potentially have a lot of fat.

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Speaker 1: You could also kill a bear in the fall that

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Speaker 1: didn't have much fat at all. So it's not guaranteed

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Speaker 1: that you're gonna have a lot of fat. Um, if

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Speaker 1: you killed the bear in mid September, you're gonna have

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Speaker 1: less fat than if you killed that bear on November thirty, say,

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Speaker 1: like the Arkansas bear season last November. I killed a

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Speaker 1: bear one time on November and he was an absolute

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Speaker 1: butter ball of fat. Bears typically store their fat on

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Speaker 1: their rump, like the biggest the biggest collection of fat

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Speaker 1: is gonna be on the bear's rump, but it could

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Speaker 1: be all over his body, um, going all the way

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Speaker 1: down the top of the back where you'll typically find it.

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Speaker 1: It's from the shoulder blades all the way back down

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Speaker 1: the body, about halfway down the rib cage to the rump.

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Speaker 1: But that's really where they store this, like the big

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Speaker 1: chunks of fat. And so you're you're gonna skin this

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Speaker 1: bear just like you would a white tailed deer essentially, Um,

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Speaker 1: I mean you're gonna you're gonna make cuts from the

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Speaker 1: from the ankles down the inside of the leg to

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Speaker 1: the center of the chest. Uh on both sides. You're

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Speaker 1: gonna make a split down the belly, and essentially you're

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Speaker 1: gonna quarter this animal. But you're gonna want to harvest

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Speaker 1: some filets of fat off of this bear, which by

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Speaker 1: filets would mean don't do your best to not get

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Speaker 1: any little chunks of meat inside the fat in this

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Speaker 1: that is gonna be it? Could it could differ in color,

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Speaker 1: but typically it's like a pearly white I mean even

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Speaker 1: like bright white, kind of granular looking fat like uh,

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Speaker 1: pig fat is kind of has a real tight texture.

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Speaker 1: Beaver fat has a has a little bit bigger grain

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Speaker 1: to it almost, if I could describe it that way,

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Speaker 1: it's it's uh. And and so you're just gonna take

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Speaker 1: off like usable chunks of fat, like, um, well, this

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Speaker 1: bear that I killed, we were literally cutting off four

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Speaker 1: inch thick, probably twelve inch long slabs eight inches wide

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Speaker 1: that weighed twenty pounds. I went home and weighed a

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Speaker 1: piece of fat that I brought home in a weigh

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Speaker 1: twenty pounds. Yeah, usually it's gonna be the smaller pieces.

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Speaker 1: You're gonna be chunking off little pieces. And I would

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Speaker 1: say that you need about you need about probably you know,

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Speaker 1: taking home like five pounds of fat would probably get

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Speaker 1: you started. Yeah, a couple of jars and uh, from

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Speaker 1: the from the collection that I've done one pound. I'm

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Speaker 1: looking on my notes here. Uh. We did an article

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Speaker 1: on Barony magazine, uh in the September October issue basically, Uh,

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Speaker 1: let's see, let's see, I'm looking for my one pound

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Speaker 1: of fat. Basically, we'll get you about a pint of

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Speaker 1: liquid oil. Yeah, I'm I'm looking for that here, depending

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Speaker 1: on how well it renders. Yeah. Um so one that's

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Speaker 1: a pretty good that's a pretty good equation, is that

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Speaker 1: one pound of fat is gonna render about a pint

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Speaker 1: of oil. Okay, but there's different methods for rendering it,

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Speaker 1: and some of them are gonna be more efficient than others.

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Speaker 1: But you've got this bare fat, You're gonna treat it

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Speaker 1: just like a piece of meat. Like if you're if

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Speaker 1: you have if you have game bags and you're hauling

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Speaker 1: a bear out of the back country, you're just gonna

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Speaker 1: pitch them in there. Yeah, You're just gonna put them

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Speaker 1: in there. If you're if you're able to get the bear,

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Speaker 1: you know, in the back of a truck and you're

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Speaker 1: taking it back to your house to process it. Yeah,

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Speaker 1: you're gonna want to keep it cool, just like anything else. Um,

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Speaker 1: you're gonna want to freeze it quickly. I've actually never

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Speaker 1: I don't think i've ever rendered fresh lard, like taking

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Speaker 1: it straight from the animal, aside from just cooking with it.

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Speaker 1: Maybe there, Yeah, I mean like I've never like taken

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Speaker 1: unfrozen lard and and rendered it into oil that I

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Speaker 1: was gonna keep for a long time. So it freezes

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Speaker 1: just fine. Yeah, so you just you just freeze it.

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Speaker 1: It actually helps to freeze it. And you'll see later

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Speaker 1: when we talk about the methodology for rendering fat. Um.

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Speaker 1: But so you're gonna want to freeze it. I have

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Speaker 1: heard somebody say that bear fat can spoil and a

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Speaker 1: freezer frozen. I've not experienced that, And I've kept fat

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Speaker 1: frozen for at least six months before and never had

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Speaker 1: any problem with the freezing or or spoiling while it's frozen. Okay,

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Speaker 1: so that's not been an issue. Um, In the spring

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Speaker 1: and fall, you're gonna find different amounts of fat. Last year,

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Speaker 1: a year with me in Montana when we killed the

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Speaker 1: bear early, I mean this bear hadn't been out of

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Speaker 1: denlong killing. I made the fifth sharp Claws, Sharp Claws,

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Speaker 1: long guard Hair's beautiful critter. He had a fair bit

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Speaker 1: of fat on, I mean enough fat that if I

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Speaker 1: had gone to Montana for the sole purpose of bringing

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Speaker 1: home some some bear fat to render a couple of pints,

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Speaker 1: I could have done it. Now I was I was trimming,

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Speaker 1: I was having to be more particular, I was trimming off,

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Speaker 1: you know, like these little filets, and they would be

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Speaker 1: these thin, like half inch wide filets. I was primarily

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Speaker 1: getting off the rump, okay, So and I was able

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Speaker 1: to take home probably three or four or five pounds

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Speaker 1: of fat. Okay, you kill a bear in the fall,

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Speaker 1: you probably could a big bear in the fall, like

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Speaker 1: some of these that were killing around here, there would

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Speaker 1: be so much fat you'd have a hard time at all. Yeah. Honestly,

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Speaker 1: if we're just being honest about it, I mean you you,

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Speaker 1: you you could probably I mean, like that bear right

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Speaker 1: there that I killed in November, you probably could have

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Speaker 1: taken a hundred pounds of fat off of that bear,

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Speaker 1: more than you one a haul. Yeah. Well, it's not

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Speaker 1: even about hauling, it's just storing it more than you'd

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Speaker 1: want to render. I mean, a little bit of bear

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Speaker 1: greas goes a long way. Yeah, you have to. You'd

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Speaker 1: have to go in empty walmart shelves of jars. Yeah.

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Speaker 1: And more power to you, though, uh to to utilize

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Speaker 1: as much as the animal as possible. And I think

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Speaker 1: that's what's that's a cool part of this idea of

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Speaker 1: utilization of bear grease. Because Kobe people in in in

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Speaker 1: the United States and these United States, upwards of high

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Speaker 1: seventies of of percentage of people approve of modern hunting

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Speaker 1: if they believe that the person is using the animal

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Speaker 1: for food. So like, let's just say seventy plus percent

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Speaker 1: of people are okay with hon anything they believe it's

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Speaker 1: done for food. The disconnect that we have with the

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Speaker 1: bear hunters and the general populace is that people don't

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Speaker 1: immediately assume that we're eating or utilizing bears for food.

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Speaker 1: So there's that disconnect that we have to that we

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Speaker 1: have to span, is that hey, yeah, we're using bear

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Speaker 1: for food. And here's what I say is that you actually,

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Speaker 1: we actually, as bear hunters, utilize more of that animal

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Speaker 1: than any other kind of big animal that we hunt.

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Speaker 1: Because how many deer that people kill did they tan

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Speaker 1: their hides? Many? Very few some, but percentage wise, I

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Speaker 1: mean probably like one percent of white tailda in this

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Speaker 1: country that are harvested are their hides tanned. Well, bear

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Speaker 1: I would say upwards of eighty five of bears that

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Speaker 1: are harvested their hides are tanned. And obviously that's not

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Speaker 1: for food, that's for ornamental purposes. These hides are being

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Speaker 1: kept and hung in houses and and you know, used

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Speaker 1: as just memory activators, trophies, whatever you want to call it.

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Speaker 1: I don't care. That's number one. Number two the meat

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Speaker 1: we we this podcast isn't about bear meat, but man,

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Speaker 1: bear meat is incredible. Uh, it's hard to refute that

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Speaker 1: if you've given it much of a try in more

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Speaker 1: than one place. Everybody's got some story about when they

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Speaker 1: had bad bear meat. Well I've got a thousand stories

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Speaker 1: of when we've had good bear meat, and people that

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Speaker 1: want to like it like it. Yeah. Number three, bear fat,

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Speaker 1: And that brings us right back to here. There's no

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Speaker 1: other animal. I mean, people aren't rendering down the elk

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Speaker 1: fat for utilization throughout the year for all these different purposes.

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Speaker 1: So that narrative about utilization of animals for a for

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Speaker 1: for commodities equating to approval from non hunters, really our

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Speaker 1: place is pretty strong right there. You know, um and

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Speaker 1: so bear fat, um, so spring and fall. Uh, you

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Speaker 1: can get it in the spring, but there's more in

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Speaker 1: the fall. Can you think of any other aspect of

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Speaker 1: getting the bear fat that somebody might have. You can

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Speaker 1: freeze it, cutting it off the rump um. There's really

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Speaker 1: not much to it other than that, I mean, it

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Speaker 1: takes longer to freeze and than meat, doesn't it. I

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Speaker 1: don't know, why would you think that, just because it's

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Speaker 1: more of an insulator, like I would think that it

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Speaker 1: would take longer to freeze solid than like regular meat.

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Speaker 1: But I don't know, I don't know. I don't know

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Speaker 1: if that's true or not. I mean it's possible, but yeah,

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Speaker 1: I can't think of anything. Yeah, okay, I mean it's

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Speaker 1: just let's let's talk about how to how to render

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Speaker 1: bear fat. Yeah, okay, So I prefer two. So rendering

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Speaker 1: just means that you're heating. You're heating it until it

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Speaker 1: turns into a liquid. Rendering as the idea that something

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Speaker 1: starts out as a solid and then turns into a liquid.

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Speaker 1: Change of state. Yeah, and so when we there's just

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Speaker 1: like in most scenarios, there there are ways to do

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Speaker 1: something that are fine, but there are also ways to

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Speaker 1: do that same thing that are way better, and we

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Speaker 1: would call that best practice. So I'm gonna tell you

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Speaker 1: what's best practice for rendering bare fat. But it's quite

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Speaker 1: a bit harder. Yeah, not that harder, much harder, but

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Speaker 1: quite a bit harder. But the other way is just

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Speaker 1: fine air quotes. Yeah, I think. I think one thing

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Speaker 1: about the difference between fat and and like taking the

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Speaker 1: muscle off or the meat is you don't have to

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Speaker 1: worry about like getting in big chunks or like keeping

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Speaker 1: like some group together. You can just like off, you know, however,

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Speaker 1: you can get it off, so there's not liking you right,

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Speaker 1: a wrong way to to take it off, that's right. Yeah,

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Speaker 1: you could have small pieces either big pieces. Yeah. Yeah,

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Speaker 1: that's a good point. Um, So let's start with let's

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Speaker 1: start with best practice. To me, best practice would be

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Speaker 1: too take a semi frozen slab of bear fat that

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Speaker 1: would be unfrozen enough that you could that you could

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Speaker 1: cut it into small like one to one and a

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Speaker 1: half inch cubes. The meat would be cool, and you

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Speaker 1: would grind that meat. You're not meat. You would grind

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Speaker 1: the fat, run the fat through a grinder and so

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Speaker 1: just like a meat grinder, and basically it you know,

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Speaker 1: it grinds up this to where the surface area of

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Speaker 1: that large fat is way more than if you cube

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Speaker 1: it up. And then you you heat that down and

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Speaker 1: the render is very efficient. And I guess I've got

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Speaker 1: to tell the story of the other way to do it.

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Speaker 1: The way I first started doing it was just cubing

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Speaker 1: it up into those one to one and a half

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Speaker 1: inch squares basically when and it's easiest to cut when

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Speaker 1: it's about half frozen. If it's totally thought out room temperature,

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Speaker 1: it's much harder to cut. But if it's about if

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Speaker 1: it's about half froze, man, you can just you can

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Speaker 1: cube it up, just like you're cutting fudge or something.

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Speaker 1: You know, it's it's fairly solid, but you can still

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Speaker 1: get a knife into it. Typically, what I first started

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Speaker 1: doing was just putting those one inch cubes down into

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Speaker 1: a heat source. And we'll talk about different heat sources

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Speaker 1: you can use, and um you could. I would pour

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Speaker 1: a little bit of water in there, just a little bit,

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Speaker 1: not much, just to keep it from that fat from

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Speaker 1: sticking to the heat, sticking to the pan, and then

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Speaker 1: you would stir these chunks and basically those chunks would

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Speaker 1: just begin to melt down, I mean, almost like butter,

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Speaker 1: and you would begin to see liquid form. And you know,

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Speaker 1: after uh, four or five minutes, you look down and

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Speaker 1: half of those cubes would be gone and there would

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Speaker 1: be this amber colored boiling liquid coming up around this

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Speaker 1: fat and What happens is you eventually get to the

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Speaker 1: point where all the fat that's gonna render is gonna render,

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Speaker 1: and you still have some of the fat left and

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Speaker 1: little chunks down in this oil, and uh we call

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Speaker 1: those the cracklings. And what you would do then as

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Speaker 1: you would strain out using uh any kind multiple types

358
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Speaker 1: of strainers, but we like to use a cheese cloth

359
00:22:04,480 --> 00:22:11,640
Speaker 1: cheese cloth over a metal funnel metal strainer funnel type apparatus.

360
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Speaker 1: But that cheese cloth for sure gets all the really

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Speaker 1: fine particles because there will be there'll be a little

362
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Speaker 1: particular matter in there, um just from whatever, and you

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Speaker 1: you strain that out into we'd like to use Mason jars,

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Speaker 1: metal lid Mason jars, point jars down to what are

365
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Speaker 1: those right there? This is like the little like three

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Speaker 1: or four like quarter and I think you court point

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Speaker 1: What did I say? Did I say? One pound does

368
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Speaker 1: a point? Chucks? One pound does a One pound of

369
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Speaker 1: bare fat will make a court tort? Okay, one one

370
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Speaker 1: pound will make a court yeah yeah yeah. Um, So

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Speaker 1: you you run through these cloth and you put it

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Speaker 1: in these Mason jars and then you just immediately settled

373
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Speaker 1: it up while it's hot but then you have this

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Speaker 1: left over. Um, you have these leftover cracklings that can

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Speaker 1: be you can you can salt them and eat them.

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Speaker 1: I've used his dog treats before, just put them in

377
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Speaker 1: a ziplog bag and just kept them using as dog treats.

378
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Speaker 1: I've I've used them as snacks later. But there in

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Speaker 1: lies the inefficiency because however much fat was in that

380
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Speaker 1: little crackling, you didn't get his liquid oil when you

381
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Speaker 1: when you grind the meat, you get almost a one

382
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Speaker 1: percent efficiency. All of that bare fat turns into oil.

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Speaker 1: So they're in lies's best practice turning bear fat into

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Speaker 1: grease is if you grind it first. Yeah, we didn't

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Speaker 1: have much in the last one that we did out

386
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Speaker 1: here much what much anything left? Like most of it

387
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Speaker 1: cooked down? Yeah. Yeah, you'll strain it through that cheese

388
00:24:01,080 --> 00:24:04,840
Speaker 1: cloth and you'll just see small a few small, little

389
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Speaker 1: little chunks of stuff. Um, you know, and I guess

390
00:24:08,840 --> 00:24:11,560
Speaker 1: it's just like burnt bits of fat that that kind

391
00:24:11,560 --> 00:24:17,680
Speaker 1: of solidified rather than turned into oil. Um. So let's

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Speaker 1: talk about what kind of heating apparatus. You could do

393
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Speaker 1: this on a stove in a metal pot, just like

394
00:24:22,880 --> 00:24:25,359
Speaker 1: you cook with at home. Put it on low heat

395
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Speaker 1: and stir it and just let it gradually melt down.

396
00:24:30,080 --> 00:24:33,399
Speaker 1: We've done it in jet boils. Um. Last year we

397
00:24:33,440 --> 00:24:35,040
Speaker 1: did it in a jet boil, and I think we

398
00:24:35,119 --> 00:24:40,360
Speaker 1: rendered down probably a pint or two in like eight

399
00:24:40,480 --> 00:24:44,040
Speaker 1: or nine minutes. UM. We also used a turkey cooker,

400
00:24:45,000 --> 00:24:47,440
Speaker 1: which would be a kind of a one of these

401
00:24:49,119 --> 00:24:52,960
Speaker 1: outdoor propane you know, hooks into a large propane tank,

402
00:24:53,720 --> 00:24:58,639
Speaker 1: and used a big aluminum um, big aluminum pot or

403
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Speaker 1: stay in the steel pot whatever. A little fish friers

404
00:25:01,040 --> 00:25:06,280
Speaker 1: growing up. Yeah, yeah, like a fish fryer exactly. And

405
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Speaker 1: we found that the hotter you cook it, the darker

406
00:25:11,920 --> 00:25:15,359
Speaker 1: the oil will be. If you cook it slow and low,

407
00:25:16,080 --> 00:25:19,879
Speaker 1: the oil is lighter. I want to say that we

408
00:25:19,880 --> 00:25:21,639
Speaker 1: were just cooking it up to about two and twenty

409
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Speaker 1: five degrees in the in the low portion, um, and

410
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Speaker 1: it was getting up to it was getting up quite

411
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Speaker 1: a bit hotter than that with the jet boil. I

412
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Speaker 1: think it was right around three hundred degrees and the

413
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Speaker 1: jet boil. Do we try fried daddy too or something like? Yeah,

414
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Speaker 1: we did a fried daddy. Um. You know what I'm

415
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Speaker 1: gonna do, Kobe, I'm going to pull up our YouTube

416
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Speaker 1: video so we we did a YouTube video called experimenting

417
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Speaker 1: with Bear Fat, and I'm gonna pull up a few

418
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Speaker 1: of the the stats from that video just as we're

419
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Speaker 1: as we're talking about it, because it was I probably

420
00:26:00,480 --> 00:26:04,720
Speaker 1: should have reviewed this before we uh, before we started.

421
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Speaker 1: But okay, here we go grinding. Okay, yeah, that we

422
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Speaker 1: we We did the cookie turkey cooker up to two

423
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Speaker 1: twenty five degrees. The Fried Daddy cooked at three hundred degrees,

424
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Speaker 1: and so the Fried Daddy oil was a little bit

425
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Speaker 1: darker than than the other oil. The jet boil got

426
00:26:34,600 --> 00:26:37,720
Speaker 1: up to three d and fifteen degrees. We we couldn't

427
00:26:37,760 --> 00:26:40,840
Speaker 1: really regulate the temperature that much with that, but the

428
00:26:41,119 --> 00:26:43,120
Speaker 1: turkey cooker were able to slow it down to about

429
00:26:43,160 --> 00:26:48,639
Speaker 1: two five um. So the jet boil and the Fried

430
00:26:48,680 --> 00:26:51,119
Speaker 1: Daddy we cooked about eight to nine minutes. So this

431
00:26:51,200 --> 00:26:53,480
Speaker 1: doesn't have to take all day. You know, when I

432
00:26:53,520 --> 00:26:55,760
Speaker 1: first started doing this, I had this idea that like

433
00:26:55,960 --> 00:26:59,159
Speaker 1: took hours to like interface mails down quick eight to

434
00:26:59,280 --> 00:27:02,800
Speaker 1: nine minutes. That that those temperatures eight minutes in the

435
00:27:02,840 --> 00:27:05,760
Speaker 1: Fried Daddy, I mean, the oil is totally rendered and

436
00:27:05,760 --> 00:27:07,960
Speaker 1: it doesn't do you any good to keep cooking it

437
00:27:08,119 --> 00:27:10,479
Speaker 1: after it's done. Now, when we did it at two

438
00:27:10,800 --> 00:27:13,480
Speaker 1: twenty five degrees, we had to cook it about thirty

439
00:27:13,840 --> 00:27:17,080
Speaker 1: the thirty five minutes to get it down into oil.

440
00:27:17,520 --> 00:27:21,760
Speaker 1: And one pint per pound of fat one pint tint

441
00:27:22,160 --> 00:27:24,639
Speaker 1: per pound of fat. So we were right, not a

442
00:27:24,760 --> 00:27:29,200
Speaker 1: court one pint per pint pound of fat. Um. So

443
00:27:29,240 --> 00:27:31,639
Speaker 1: what you're gonna have once you so, it's gonna be

444
00:27:31,680 --> 00:27:35,040
Speaker 1: this amber colored liquid. It's gonna be super hot and dangerous. Hey,

445
00:27:35,320 --> 00:27:38,760
Speaker 1: rabbit trail alert. You see my hand right there? Do

446
00:27:38,800 --> 00:27:40,720
Speaker 1: you know what happened in my hand? No? Do you

447
00:27:40,760 --> 00:27:42,840
Speaker 1: not know? You never told me? I'll be darn. Have

448
00:27:42,840 --> 00:27:45,600
Speaker 1: you ever noticed my hand? Tell me the truth? Not

449
00:27:45,680 --> 00:27:48,000
Speaker 1: that I've paid attention. Okay, it used to be way

450
00:27:48,000 --> 00:27:50,679
Speaker 1: more noticeable. But do you see that scar going across

451
00:27:50,720 --> 00:27:55,800
Speaker 1: my knuckles all the way down to my fingernails. Um,

452
00:27:55,880 --> 00:27:57,720
Speaker 1: it used to be really knows what? My hand was

453
00:27:57,760 --> 00:28:01,000
Speaker 1: almost white, and it's because I was burned by bacon

454
00:28:01,119 --> 00:28:05,960
Speaker 1: grease when I was about twenty two years old. Yeah. Yeah,

455
00:28:06,040 --> 00:28:08,520
Speaker 1: we were camping on Buffalo River and we were cooking

456
00:28:08,640 --> 00:28:11,440
Speaker 1: bacon grease over a fire and I went to dump

457
00:28:11,520 --> 00:28:14,480
Speaker 1: the pan, dump the oil out of a cast iron

458
00:28:14,720 --> 00:28:18,360
Speaker 1: skillet and Uh, I used it was kind of using

459
00:28:18,400 --> 00:28:21,920
Speaker 1: a makeshift potholder. It was a it was a hat.

460
00:28:22,119 --> 00:28:25,439
Speaker 1: It was like a straw hat. And I took it

461
00:28:25,520 --> 00:28:30,920
Speaker 1: over just outside of our camp and the the hat

462
00:28:31,440 --> 00:28:35,080
Speaker 1: started smoking like the straw hat. It's like a it

463
00:28:35,160 --> 00:28:39,000
Speaker 1: was like a like a real floppy like women's straw hat.

464
00:28:39,160 --> 00:28:41,160
Speaker 1: Why I was using that, I don't know. I was

465
00:28:41,200 --> 00:28:43,880
Speaker 1: twenty two years old and it kind of freaked me

466
00:28:43,880 --> 00:28:47,720
Speaker 1: out that it was smoking. And I tilted that back,

467
00:28:48,080 --> 00:28:52,720
Speaker 1: tilted it back, and that just sizzling bacon grease went

468
00:28:52,800 --> 00:28:56,680
Speaker 1: all over the top of my hand and h and

469
00:28:56,840 --> 00:28:58,840
Speaker 1: sent me to the hospital, sent me out of work

470
00:28:58,920 --> 00:29:03,880
Speaker 1: for two weeks. And UH had a man. Uh I

471
00:29:03,880 --> 00:29:06,280
Speaker 1: think it was a second degree. It wasn't quite a

472
00:29:06,280 --> 00:29:08,640
Speaker 1: third degree, but all the all the skin burned off

473
00:29:08,680 --> 00:29:12,840
Speaker 1: my hand. It was miserable. Yeah. And I say all

474
00:29:12,880 --> 00:29:15,760
Speaker 1: that to say this stuff is super dangerous. Yeah, it

475
00:29:15,840 --> 00:29:19,600
Speaker 1: really is. I have deep respect for hot oil holds.

476
00:29:19,640 --> 00:29:21,640
Speaker 1: The heat. Oh man, you get it on your skin,

477
00:29:21,800 --> 00:29:26,080
Speaker 1: you're in big trouble. So let's be careful with it. Um.

478
00:29:26,200 --> 00:29:29,920
Speaker 1: The so when you first poured into a jar, it's

479
00:29:30,000 --> 00:29:34,560
Speaker 1: it looks almost like honey it's like liquid, beautiful amber

480
00:29:34,600 --> 00:29:39,320
Speaker 1: colored stuff. As it cools, it will solidify and it'll

481
00:29:39,360 --> 00:29:45,200
Speaker 1: it'll turn into almost like a semi solid, slushy type material.

482
00:29:45,360 --> 00:29:49,840
Speaker 1: But the solids and the oil, like the pure oil,

483
00:29:49,920 --> 00:29:53,800
Speaker 1: will begin to separate. And I've seen different batches of

484
00:29:53,800 --> 00:29:58,760
Speaker 1: oil separate in different quantities, Like I've seen some oil

485
00:29:58,880 --> 00:30:05,920
Speaker 1: colby that was like solid and this beautiful amber colored liquid.

486
00:30:06,400 --> 00:30:08,120
Speaker 1: And that's what me and you were actually trying to

487
00:30:08,160 --> 00:30:11,600
Speaker 1: discover last year when we cooked it at different temperatures.

488
00:30:12,080 --> 00:30:14,600
Speaker 1: I thought it was a temperature variable because you'll get

489
00:30:14,640 --> 00:30:18,320
Speaker 1: some barre oil that you do the same thing and

490
00:30:18,400 --> 00:30:24,480
Speaker 1: it's almost solid. It's this white, creamy fat. And so

491
00:30:24,520 --> 00:30:28,000
Speaker 1: I was like, well, how do you make sure that

492
00:30:28,080 --> 00:30:32,840
Speaker 1: you get this beautiful oil versus this creamy white stuff?

493
00:30:33,840 --> 00:30:36,960
Speaker 1: And somebody told me that it has to do with

494
00:30:37,160 --> 00:30:40,880
Speaker 1: what the bear has been eating. Like since I haven't

495
00:30:41,160 --> 00:30:44,239
Speaker 1: gone into the science of it, but essentially like the

496
00:30:44,360 --> 00:30:47,240
Speaker 1: choresterol level of the animal. I don't know if that's

497
00:30:47,240 --> 00:30:51,440
Speaker 1: true or not, but we couldn't find a way when

498
00:30:51,560 --> 00:30:53,760
Speaker 1: rendering it that it made a difference. It's kind of

499
00:30:53,800 --> 00:30:56,560
Speaker 1: like it just does it on its own, Like how

500
00:30:56,640 --> 00:31:00,960
Speaker 1: much solid and how much liquid. But color had to

501
00:31:00,960 --> 00:31:04,240
Speaker 1: do with temperature. But it doesn't matter that. That's the

502
00:31:04,280 --> 00:31:06,360
Speaker 1: thing like with if you're just if you're just trying

503
00:31:06,400 --> 00:31:09,160
Speaker 1: to have oil just to use for cooking, for all

504
00:31:09,200 --> 00:31:10,920
Speaker 1: the things we're about to talk about, like what do

505
00:31:10,960 --> 00:31:13,840
Speaker 1: you do with this stuff? It doesn't matter if it's

506
00:31:14,840 --> 00:31:17,239
Speaker 1: you you use the creamy white stuff. It's not like

507
00:31:17,320 --> 00:31:20,160
Speaker 1: you have to strain out just to get the the

508
00:31:20,320 --> 00:31:23,320
Speaker 1: the amber colored liquid oil and not use the solid

509
00:31:23,360 --> 00:31:26,080
Speaker 1: stuff because it's not really solid. You put it in

510
00:31:26,080 --> 00:31:30,240
Speaker 1: the paint hot pan and it immediately turns into liquid

511
00:31:30,680 --> 00:31:36,280
Speaker 1: with me, yeah, yeah, changes changes it's solidity. Would solidity

512
00:31:36,280 --> 00:31:39,200
Speaker 1: be a word good enough? Yeah, it would change for

513
00:31:39,360 --> 00:31:41,400
Speaker 1: more of it, like a solid looking to just a

514
00:31:41,440 --> 00:31:44,760
Speaker 1: clear oil. So at room temperature, that's what it looks like.

515
00:31:44,800 --> 00:31:46,440
Speaker 1: If you were to take that. We were looking at

516
00:31:46,440 --> 00:31:48,880
Speaker 1: the barrel oil in our eastern window here at the

517
00:31:48,880 --> 00:31:52,880
Speaker 1: Global Headquarters, and it's got probably uh, I would say

518
00:31:54,960 --> 00:31:57,640
Speaker 1: this amber color liquid that you can see through, and

519
00:31:57,680 --> 00:32:02,120
Speaker 1: then this white and if you took a spoonful of

520
00:32:02,160 --> 00:32:04,160
Speaker 1: that and put it in a frying pan, it would

521
00:32:04,160 --> 00:32:07,560
Speaker 1: immediately turn to just liquid and fried, just like olive oil. Yeah,

522
00:32:07,600 --> 00:32:10,160
Speaker 1: and it's even loose light whenever with that when whenever

523
00:32:10,160 --> 00:32:13,160
Speaker 1: you move it around, like the what looks more solid

524
00:32:13,680 --> 00:32:20,040
Speaker 1: moves around too. Yeah. So that is uh, that's how

525
00:32:20,080 --> 00:32:22,880
Speaker 1: you make it. When you when you pour it into

526
00:32:22,880 --> 00:32:27,440
Speaker 1: these jars, after it's been sieved through cheesecloth, you you

527
00:32:27,480 --> 00:32:30,600
Speaker 1: seal it up, let it cool down before you touch it,

528
00:32:30,720 --> 00:32:32,800
Speaker 1: mess with it, and then you just store. You don't

529
00:32:32,800 --> 00:32:35,680
Speaker 1: even have to refrigerate it. It will store. I have

530
00:32:35,880 --> 00:32:38,600
Speaker 1: used barrel oil that's set on a window sill for

531
00:32:38,640 --> 00:32:42,640
Speaker 1: a year and a half inside of and it get

532
00:32:42,720 --> 00:32:45,960
Speaker 1: cooked with it and it was fine. Yeah, uh it,

533
00:32:46,440 --> 00:32:49,600
Speaker 1: if I'm being honest, it had a slight taste to

534
00:32:49,720 --> 00:32:52,480
Speaker 1: it that the fresher stuff didn't have. That was a

535
00:32:52,560 --> 00:32:54,240
Speaker 1: year and a half later, which I would say that's

536
00:32:54,280 --> 00:32:57,640
Speaker 1: pretty extreme. Yeah. So this stuff easily has a shelf

537
00:32:57,680 --> 00:33:00,680
Speaker 1: life of a year. That's that's really this stuff is. Hey,

538
00:33:00,760 --> 00:33:02,800
Speaker 1: you know what this we did this almost a year ago,

539
00:33:02,920 --> 00:33:07,680
Speaker 1: this oil that we're using now from may Montana bear. Yeah,

540
00:33:08,240 --> 00:33:14,360
Speaker 1: and uh I fried crappy in it, uh ten days ago? Yeah? Perfect? No,

541
00:33:14,680 --> 00:33:17,800
Speaker 1: I mean this beautiful, great frying oil. We did a

542
00:33:17,840 --> 00:33:22,640
Speaker 1: good job. We did a good job. Colby Um, so

543
00:33:22,800 --> 00:33:27,440
Speaker 1: I'm gonna say that a year without refrigeration, a glass jar,

544
00:33:27,800 --> 00:33:32,560
Speaker 1: barrel oil perfect Bear Hunting Magazine approved. Yeah, I mean

545
00:33:32,760 --> 00:33:37,520
Speaker 1: that's what we've found. Um okay, let's talk about us.

546
00:33:37,560 --> 00:33:39,880
Speaker 1: What do you do? What do you do with barreil?

547
00:33:40,640 --> 00:33:42,680
Speaker 1: A lot of things? There's a lot of things, so

548
00:33:44,520 --> 00:33:48,280
Speaker 1: bear oil can here. Here's a simple rundown. Here's a

549
00:33:48,440 --> 00:33:51,600
Speaker 1: SoundBite rundown. And this isn't like a list that's completed.

550
00:33:51,680 --> 00:33:54,640
Speaker 1: This is a list that's always attitude. Right, Yeah, I

551
00:33:54,680 --> 00:33:57,440
Speaker 1: think there's there's always ways. But but you can take

552
00:33:57,480 --> 00:34:00,720
Speaker 1: this list and understand in general practice what this kind

553
00:34:00,720 --> 00:34:03,000
Speaker 1: of stuff is used for. First of all, back in

554
00:34:03,040 --> 00:34:05,959
Speaker 1: the day, they used animal large for different stuff than

555
00:34:06,000 --> 00:34:09,319
Speaker 1: we do today. Now we have some other types of

556
00:34:09,320 --> 00:34:13,400
Speaker 1: oils that we use. Um, but in general, you can

557
00:34:13,520 --> 00:34:19,200
Speaker 1: use barrel oil as a baking substitute for shortening. Yep, okay,

558
00:34:19,320 --> 00:34:22,920
Speaker 1: so in in barrel oil is renowned for pastries. A

559
00:34:22,960 --> 00:34:25,279
Speaker 1: lot of people know that. That's pretty common. I think

560
00:34:25,320 --> 00:34:28,560
Speaker 1: ten years ago that wasn't that common in outdoor space,

561
00:34:28,680 --> 00:34:31,200
Speaker 1: like people. I'm not saying people didn't know it, but

562
00:34:31,239 --> 00:34:33,319
Speaker 1: it's just like anymore, you're just like, what's barre all

563
00:34:33,360 --> 00:34:36,040
Speaker 1: is good for them. People are like pastries, so and

564
00:34:36,080 --> 00:34:39,040
Speaker 1: that's cool. That's good that people know that. We posted

565
00:34:39,400 --> 00:34:43,840
Speaker 1: in UM March April issue Barning Magazine a recipe about

566
00:34:43,840 --> 00:34:47,719
Speaker 1: how to make bear claw danishes using the barrel oil. Yeah. Uh,

567
00:34:48,080 --> 00:34:50,600
Speaker 1: that was a good Yeah. Wild Feast, the wild Feast,

568
00:34:50,680 --> 00:34:56,520
Speaker 1: what's our buddy's name, Michael, The wild Feast um so

569
00:34:57,320 --> 00:34:59,640
Speaker 1: number one. You can use it as a substitute for

570
00:34:59,680 --> 00:35:03,040
Speaker 1: anything thing that calls for shortening or margarine not margine

571
00:35:03,080 --> 00:35:06,359
Speaker 1: shortening um number two. And this is my favorite way

572
00:35:06,480 --> 00:35:08,799
Speaker 1: to use it in the way that I like to use.

573
00:35:08,840 --> 00:35:13,239
Speaker 1: Its pan frying stuff we do in the fall a

574
00:35:13,239 --> 00:35:15,719
Speaker 1: lot of times with dear meat. It just seems like

575
00:35:15,760 --> 00:35:18,879
Speaker 1: when the fall comes, I have this inclination to want

576
00:35:18,880 --> 00:35:21,719
Speaker 1: to pan fry, whether it be deer meat, would be

577
00:35:21,719 --> 00:35:25,880
Speaker 1: bear meat, whether it be fried potatoes, fried potatoes and onions.

578
00:35:26,280 --> 00:35:30,000
Speaker 1: And man, that lard is so good for pan fry

579
00:35:30,040 --> 00:35:32,680
Speaker 1: and stuff. Way better. You know, you think people use

580
00:35:32,800 --> 00:35:35,719
Speaker 1: vegetable oil or or whatever. The healthier choice would be

581
00:35:35,760 --> 00:35:39,600
Speaker 1: olive oil. Olive oils like really way better for you

582
00:35:39,640 --> 00:35:42,000
Speaker 1: than conola or vegetable oil. A lot of people know that,

583
00:35:42,160 --> 00:35:47,080
Speaker 1: but historically, if you're pan frying like backstraps, venison backstraps. Yeah,

584
00:35:47,360 --> 00:35:51,920
Speaker 1: you would use vegetable or canola oil, man use bear fat.

585
00:35:52,120 --> 00:35:55,120
Speaker 1: We could cat fish in it too, yeah, in in

586
00:35:55,280 --> 00:36:00,919
Speaker 1: what in barrel? Yeah yeah yeah. So pan fry and anything. Yeah,

587
00:36:01,520 --> 00:36:08,720
Speaker 1: I like, I love pan frying, fish, hand frying, anything, vegetables, squirrels, anything.

588
00:36:09,120 --> 00:36:11,440
Speaker 1: So if you don't use it for anything other than that,

589
00:36:11,480 --> 00:36:13,840
Speaker 1: like maybe you don't bake a lot man, take the

590
00:36:13,920 --> 00:36:15,960
Speaker 1: lard off a bear that you kill this year, pan

591
00:36:16,040 --> 00:36:20,240
Speaker 1: fry with it. Great thing. Okay, well was it that

592
00:36:20,239 --> 00:36:22,840
Speaker 1: that thing that the guy did with was it with

593
00:36:22,960 --> 00:36:26,360
Speaker 1: gumbo or something like? He did like a yeah, a

594
00:36:26,440 --> 00:36:30,680
Speaker 1: rue for gumbo. So last year I had a guy

595
00:36:30,800 --> 00:36:32,760
Speaker 1: I have to tell you that he wrote a really

596
00:36:32,800 --> 00:36:36,400
Speaker 1: great book about He's a chef down in Louisiana. World.

597
00:36:36,400 --> 00:36:41,800
Speaker 1: Are now gumbo chef? Uh? Camera call his name? He

598
00:36:41,880 --> 00:36:44,279
Speaker 1: sent in his book and and he wanted to do

599
00:36:44,360 --> 00:36:48,560
Speaker 1: a historically accurate rue for gumbo, which called for bear

600
00:36:48,640 --> 00:36:51,279
Speaker 1: fat because all the bear fat from this part of

601
00:36:51,280 --> 00:36:54,160
Speaker 1: the country and the Ozarks would be shipped down the

602
00:36:54,160 --> 00:36:57,239
Speaker 1: White River to the Mississippi River and down to Louisiana.

603
00:36:57,760 --> 00:37:00,359
Speaker 1: And for making this rue, which is basically the first

604
00:37:00,400 --> 00:37:03,000
Speaker 1: step in making gumbo, you needed some type of lard.

605
00:37:03,680 --> 00:37:06,120
Speaker 1: So these guys had in the old cookbooks that said

606
00:37:06,160 --> 00:37:09,360
Speaker 1: to use bear lard to make the roof. Well, he

607
00:37:09,360 --> 00:37:11,680
Speaker 1: didn't know where to find bear lard. He contacted us

608
00:37:11,719 --> 00:37:13,840
Speaker 1: and I sent him a pint and he made his

609
00:37:13,960 --> 00:37:18,239
Speaker 1: roof for his gumbo. Yeah that's pretty cool. And yeah, um,

610
00:37:18,280 --> 00:37:22,520
Speaker 1: I've read in the historical literature where people ate bear

611
00:37:22,600 --> 00:37:26,520
Speaker 1: grease like butter. Like they would have a jar like

612
00:37:26,600 --> 00:37:29,680
Speaker 1: that and put it on bread. And again, you gotta

613
00:37:29,680 --> 00:37:31,759
Speaker 1: remember back in those times, these were people that were

614
00:37:31,760 --> 00:37:35,520
Speaker 1: just looking for ways to in take calories. Yeah, you know,

615
00:37:35,560 --> 00:37:39,200
Speaker 1: I mean these people were surviving, and so they you know,

616
00:37:39,320 --> 00:37:41,920
Speaker 1: salt some bar grease and and spread it on a

617
00:37:42,000 --> 00:37:44,640
Speaker 1: piece of toast. I have it. They would use it

618
00:37:44,680 --> 00:37:48,759
Speaker 1: like molasses, like pop it on the plate right beside him.

619
00:37:49,200 --> 00:37:51,840
Speaker 1: People from the South may not eat molasses, but you

620
00:37:51,880 --> 00:37:53,799
Speaker 1: know the way we would eat molasses. Just take a

621
00:37:53,800 --> 00:37:56,640
Speaker 1: big spoonful of molasses and put it on a put

622
00:37:56,680 --> 00:38:00,680
Speaker 1: it on your plate and with your biscuits, and usually

623
00:38:00,760 --> 00:38:02,600
Speaker 1: in breakfast is when you eat it, you just take

624
00:38:02,640 --> 00:38:05,879
Speaker 1: a little nippa molasses with it. Well, that's the way

625
00:38:05,920 --> 00:38:10,840
Speaker 1: they would eat bear grease, eat it like butter. Okay, Um,

626
00:38:10,960 --> 00:38:14,080
Speaker 1: those those are most of the cooking type things that

627
00:38:14,120 --> 00:38:16,240
Speaker 1: I'm going to talk about. That that covers a fairly

628
00:38:16,280 --> 00:38:20,319
Speaker 1: wide span there. But uh, it can also be used

629
00:38:20,360 --> 00:38:25,640
Speaker 1: for softening and waterproofing leather. So it's in oil. Um.

630
00:38:25,880 --> 00:38:29,440
Speaker 1: I've used it on my boots and times past, and

631
00:38:29,600 --> 00:38:32,040
Speaker 1: it does a good job of waterproofing. I'm not gonna

632
00:38:32,080 --> 00:38:35,239
Speaker 1: say that it's not as good as some of the

633
00:38:35,280 --> 00:38:39,000
Speaker 1: more modern waterproofing technologies. Yeah, I just don't think it

634
00:38:39,120 --> 00:38:43,799
Speaker 1: is um at least not in its raw state like

635
00:38:43,920 --> 00:38:46,320
Speaker 1: minx fed oil and stuff. Some of that stuff is

636
00:38:46,520 --> 00:38:49,400
Speaker 1: top notch still today, and I'm not sure how that's processed.

637
00:38:49,600 --> 00:38:52,360
Speaker 1: Minx foed oil, I'm not sure how that's processed to

638
00:38:52,480 --> 00:38:56,240
Speaker 1: turn it into that kind of creamy almost like lotion

639
00:38:56,320 --> 00:38:58,480
Speaker 1: e type white stuff that you put on your boots.

640
00:38:58,880 --> 00:39:01,880
Speaker 1: I put barrel on boot. It's it does repel water,

641
00:39:02,280 --> 00:39:03,920
Speaker 1: but I just don't think it's quite as good, So

642
00:39:03,960 --> 00:39:05,919
Speaker 1: I think they used to use it for that. I've

643
00:39:05,960 --> 00:39:10,880
Speaker 1: also heard complaints that if you barre oil your boots

644
00:39:11,360 --> 00:39:13,360
Speaker 1: and you like leave them in a dark closet for

645
00:39:13,400 --> 00:39:15,680
Speaker 1: six months without wearing them. They can come out and

646
00:39:15,680 --> 00:39:19,480
Speaker 1: you can have a little bit of mold on your boot. Okay,

647
00:39:19,520 --> 00:39:23,160
Speaker 1: but if you regularly apply it and you're it's a

648
00:39:23,200 --> 00:39:25,360
Speaker 1: pair of boots that you're using, I don't think you

649
00:39:25,400 --> 00:39:27,640
Speaker 1: have any problem with it. But remember back of a day,

650
00:39:28,000 --> 00:39:30,600
Speaker 1: it is the best they had, so they were it

651
00:39:30,600 --> 00:39:33,120
Speaker 1: would have been great, you know, way better than nothing.

652
00:39:33,200 --> 00:39:39,520
Speaker 1: So more exploration going on there. Okay, oiling metals which

653
00:39:39,520 --> 00:39:42,600
Speaker 1: would be knife knife blades. So you gotta think back

654
00:39:42,640 --> 00:39:45,440
Speaker 1: in the day, they weren't using stainless steel. We're just

655
00:39:45,480 --> 00:39:49,280
Speaker 1: these guys were just using like standard type uh steel

656
00:39:49,400 --> 00:39:52,480
Speaker 1: that would easily rest and so they oiled knife blades.

657
00:39:52,840 --> 00:39:55,000
Speaker 1: I still do that today, that big knife right there,

658
00:39:55,040 --> 00:39:57,000
Speaker 1: that's in that sheath you pulled out right, and now

659
00:39:57,040 --> 00:39:59,839
Speaker 1: I don't have a film on it from a year

660
00:40:00,000 --> 00:40:03,440
Speaker 1: ago when I put barrel el on it. Uh. They

661
00:40:03,480 --> 00:40:06,680
Speaker 1: also used it for oil and guns, which you can

662
00:40:06,680 --> 00:40:09,720
Speaker 1: still use to this day. I have not found any

663
00:40:09,760 --> 00:40:13,799
Speaker 1: negative consequence to using barrel oil on a modern firearm. Yeah,

664
00:40:14,200 --> 00:40:16,960
Speaker 1: somebody may be able to contradict me on that. I

665
00:40:16,960 --> 00:40:20,480
Speaker 1: have yet to find it. They also used the barrel

666
00:40:20,480 --> 00:40:23,919
Speaker 1: oil as a lubricant for muzzloader patches. So they were

667
00:40:24,520 --> 00:40:29,040
Speaker 1: cramming round musket balls, you know, down of down guns,

668
00:40:29,080 --> 00:40:31,600
Speaker 1: and they would they would wet the patch with barrel oil.

669
00:40:31,840 --> 00:40:36,520
Speaker 1: Makes perfect sense. Yeah, that's pretty cool stuff. Okay. Uh

670
00:40:36,680 --> 00:40:41,440
Speaker 1: they used barrel oil for fuel in oil burning lamps,

671
00:40:42,200 --> 00:40:48,000
Speaker 1: which we tried yep um, and I haven't ran that

672
00:40:48,080 --> 00:40:54,480
Speaker 1: experiment to my satisfaction yet, colbe because the we only

673
00:40:54,480 --> 00:40:58,640
Speaker 1: had a short wick. And uh, I just poured barrel

674
00:40:58,640 --> 00:41:01,880
Speaker 1: oil down in this oil burning lamp and lit it

675
00:41:01,960 --> 00:41:05,360
Speaker 1: and it will certainly light, But it burned away quicker

676
00:41:05,400 --> 00:41:07,839
Speaker 1: than I was anticipating, and I burned up my wick.

677
00:41:07,920 --> 00:41:10,520
Speaker 1: I've got some more wicks ordered. This is from last year.

678
00:41:10,520 --> 00:41:14,239
Speaker 1: I just ordered some wicks, by the way. Yeah. But

679
00:41:14,360 --> 00:41:17,839
Speaker 1: they used it as a fuel for basically producing light,

680
00:41:18,520 --> 00:41:22,160
Speaker 1: you know, and in a lamp, in a fuel burning lamp. Okay,

681
00:41:22,920 --> 00:41:26,560
Speaker 1: wells around here for brooks. Blevins told me that they

682
00:41:26,680 --> 00:41:30,279
Speaker 1: used it for making candles. Yeah, the bare oil for

683
00:41:30,560 --> 00:41:33,359
Speaker 1: making candles, which would be to make use it in

684
00:41:33,480 --> 00:41:37,759
Speaker 1: the wax in some way. Uh. And then the final

685
00:41:37,840 --> 00:41:40,360
Speaker 1: one on my list here is making Lye soap, so

686
00:41:40,960 --> 00:41:44,360
Speaker 1: you use animal fat to make Lye soap. Yeah, a

687
00:41:44,480 --> 00:41:47,719
Speaker 1: guy sent us some the other day from Montana and

688
00:41:47,800 --> 00:41:50,400
Speaker 1: he said, this is a bear tallo He called it

689
00:41:50,400 --> 00:41:54,600
Speaker 1: bear Tallow. There's another name, bear tallow. Coconut oil, olive oil,

690
00:41:54,680 --> 00:42:03,640
Speaker 1: castor oil, uh spit s P I t U l

691
00:42:03,840 --> 00:42:06,600
Speaker 1: I n A, and essential oils. And it is a

692
00:42:06,640 --> 00:42:11,000
Speaker 1: beautiful bar of soap. Smells great Lye soap has so

693
00:42:11,040 --> 00:42:14,640
Speaker 1: many different positive things that guys talk about. One of

694
00:42:14,680 --> 00:42:17,279
Speaker 1: the coolest things that's coming to mill. Yeah, yeah, that

695
00:42:17,360 --> 00:42:19,560
Speaker 1: was cool. A guy one of our readers up in

696
00:42:19,600 --> 00:42:22,120
Speaker 1: Montana sent that to I've tried to make bear fat

697
00:42:22,160 --> 00:42:24,839
Speaker 1: lie soap one time, Kolbe, and it turned out more

698
00:42:24,880 --> 00:42:29,919
Speaker 1: like bear fat uh bear fat shampoo. Okay, it didn't solve,

699
00:42:30,040 --> 00:42:34,360
Speaker 1: it didn't solidify. I did it wrong. It was a

700
00:42:34,360 --> 00:42:38,520
Speaker 1: pretty big process. And so it's it's this liquid when

701
00:42:38,560 --> 00:42:40,560
Speaker 1: it's hot and you're supposed to just like leave it

702
00:42:40,600 --> 00:42:43,400
Speaker 1: in these trays like overnight. Yeah, you come back the

703
00:42:43,400 --> 00:42:46,600
Speaker 1: next day and you have this like sheet of soap. Well,

704
00:42:46,640 --> 00:42:51,040
Speaker 1: when I came back the next day, it didn't solidify completely.

705
00:42:51,040 --> 00:42:55,120
Speaker 1: So it's real mushy, So I called it shampoo. It

706
00:42:55,239 --> 00:42:58,880
Speaker 1: was more like a shampoo. But I actually want to

707
00:42:58,880 --> 00:43:01,040
Speaker 1: experiment with that some more. But any kind of animal

708
00:43:01,120 --> 00:43:03,680
Speaker 1: lard you can use to make lass soap, which is

709
00:43:03,800 --> 00:43:07,120
Speaker 1: has a lot of positive benefits. Okay, can you think

710
00:43:07,160 --> 00:43:12,000
Speaker 1: of anything else that I didn't hit there? I mean

711
00:43:12,040 --> 00:43:14,759
Speaker 1: I came up with a pun. Oh, of course you did.

712
00:43:14,880 --> 00:43:17,560
Speaker 1: That's here. Let's here. It's like, you know, you're using

713
00:43:17,640 --> 00:43:20,400
Speaker 1: bear fat on your on your musket ball. It's like,

714
00:43:20,560 --> 00:43:27,399
Speaker 1: really could be boar butter, boar butter. Okay, Okay, that's

715
00:43:27,400 --> 00:43:29,520
Speaker 1: why Colby gets paid the big bucks here at the

716
00:43:29,520 --> 00:43:33,520
Speaker 1: global headquarters for the puns more butter more. But we're

717
00:43:33,520 --> 00:43:35,560
Speaker 1: gonna market that. You know, I kept it to myself

718
00:43:35,640 --> 00:43:37,560
Speaker 1: for a while. You were grinning over there on the

719
00:43:37,719 --> 00:43:42,520
Speaker 1: Something's having. When Colby grins, there's nothing funny going on.

720
00:43:42,600 --> 00:43:45,719
Speaker 1: He's thinking of a pun. That's that's way his mind works.

721
00:43:45,760 --> 00:43:50,040
Speaker 1: It doesn't happen that often. But um so, the history

722
00:43:50,040 --> 00:43:52,680
Speaker 1: of bear grease, So bear grease is nut was known

723
00:43:53,120 --> 00:43:57,160
Speaker 1: to not go rancid as quickly as pork lard. Okay,

724
00:43:57,280 --> 00:44:00,360
Speaker 1: so pork lard. Now, I've never put pork lard in

725
00:44:00,400 --> 00:44:02,439
Speaker 1: a jar and left it for a year to see,

726
00:44:02,480 --> 00:44:04,640
Speaker 1: so I can't say, but they say that it would

727
00:44:04,680 --> 00:44:09,120
Speaker 1: go bad. Bear lard would keep longer, that's what they say. Um.

728
00:44:09,200 --> 00:44:11,640
Speaker 1: So it was really valuable and it's a super valuable

729
00:44:11,680 --> 00:44:16,600
Speaker 1: commodity in the pioneer days all across the bear range

730
00:44:16,600 --> 00:44:19,600
Speaker 1: where people were trying to forge out a living and

731
00:44:19,760 --> 00:44:23,640
Speaker 1: market hunters for bears sold bear fat. So you killed

732
00:44:23,680 --> 00:44:26,080
Speaker 1: the bear, you sold the hide, You sold the fat,

733
00:44:26,200 --> 00:44:30,120
Speaker 1: and you sold the meat. Bear hide was sold in eels,

734
00:44:30,400 --> 00:44:33,760
Speaker 1: so it's a unit of measurement called an eel, which

735
00:44:33,960 --> 00:44:39,680
Speaker 1: an eel is was the tanned neck of a deer.

736
00:44:40,440 --> 00:44:42,839
Speaker 1: So you'd tell you'd kill a deer, and you would

737
00:44:42,880 --> 00:44:46,160
Speaker 1: tan the neck of the deer, sew it together, make

738
00:44:46,200 --> 00:44:50,360
Speaker 1: a pouch of barrel oil which would hold around a gallon,

739
00:44:50,560 --> 00:44:52,520
Speaker 1: maybe a little bit more than a gallon, and then

740
00:44:52,560 --> 00:44:54,839
Speaker 1: you would sew it or seal it up, and they

741
00:44:54,880 --> 00:44:59,279
Speaker 1: would sell an eel of barrel oil and um and

742
00:44:59,360 --> 00:45:03,120
Speaker 1: sell it a market. Um. They were companies. We learned

743
00:45:03,160 --> 00:45:05,680
Speaker 1: from Brooks Blevins last week that there were companies in

744
00:45:05,800 --> 00:45:10,200
Speaker 1: Arkansas and presumably all over the country that made I

745
00:45:10,239 --> 00:45:15,640
Speaker 1: mean they were they were bear fat rendering companies, UM

746
00:45:15,719 --> 00:45:18,759
Speaker 1: that that made oil and they would usually be positioned

747
00:45:19,120 --> 00:45:21,360
Speaker 1: in great places for them to be able to ship

748
00:45:21,360 --> 00:45:24,040
Speaker 1: on the waterways to Almost all the barrel oil coming

749
00:45:24,080 --> 00:45:26,320
Speaker 1: out of Arkansas, most of it was going down to

750
00:45:26,400 --> 00:45:28,799
Speaker 1: Louisiana the markets down there, because it was so easy

751
00:45:28,840 --> 00:45:31,600
Speaker 1: to get down down in that part of the world.

752
00:45:31,920 --> 00:45:33,640
Speaker 1: Wasn't when the town was called like Old Trough or

753
00:45:33,680 --> 00:45:36,360
Speaker 1: something like that. Yeah, so he gave a big explanation.

754
00:45:36,400 --> 00:45:38,719
Speaker 1: There's a town to to this day, or at least

755
00:45:38,760 --> 00:45:41,920
Speaker 1: a community in Arkansas called the Oil Trough, and uh,

756
00:45:42,080 --> 00:45:44,960
Speaker 1: a couple of different stories, but essentially the oil Trough

757
00:45:45,120 --> 00:45:49,360
Speaker 1: was a barrel oil trough, you know. Um, so it

758
00:45:49,440 --> 00:45:53,040
Speaker 1: was a valued commodity worth a lot of money. Um.

759
00:45:53,160 --> 00:45:56,279
Speaker 1: Daniel Boone, you know, once killed a hundred fifty five

760
00:45:56,320 --> 00:46:00,160
Speaker 1: bears in one winter and he stored bear lard in barrels.

761
00:46:00,320 --> 00:46:05,760
Speaker 1: I mean, it's all this really cool history about bears,

762
00:46:06,160 --> 00:46:09,680
Speaker 1: Old Troff, Arkansas, Bear Grease, the Dog and the Girls

763
00:46:09,800 --> 00:46:13,080
Speaker 1: Darker Book. Um. I mean, back in the day, this

764
00:46:13,080 --> 00:46:16,120
Speaker 1: would have just been like super normal stuff like Okay,

765
00:46:16,200 --> 00:46:17,759
Speaker 1: I'm going to the store. I'm gonna pick up a

766
00:46:17,760 --> 00:46:21,319
Speaker 1: gallon of milk, some bear grease, and uh, you know,

767
00:46:21,560 --> 00:46:24,719
Speaker 1: some cheese. It's you know, it's like, um, this would

768
00:46:24,719 --> 00:46:27,920
Speaker 1: have been like a household commodity, which is so cool

769
00:46:28,000 --> 00:46:31,759
Speaker 1: to think about. Um, And you know, you think about

770
00:46:31,800 --> 00:46:34,400
Speaker 1: the wildlife loss we have. Now you can't sell wildlife

771
00:46:34,400 --> 00:46:37,720
Speaker 1: related commodities, so we can't. It's been taken off the market,

772
00:46:38,120 --> 00:46:41,640
Speaker 1: which essentially killed it from modern culture. You know. I

773
00:46:41,640 --> 00:46:43,000
Speaker 1: mean back in the day when you could buy it,

774
00:46:43,120 --> 00:46:45,000
Speaker 1: everybody would have used it, and it would have been

775
00:46:45,040 --> 00:46:48,040
Speaker 1: common for people to connect what they were using in

776
00:46:48,080 --> 00:46:53,040
Speaker 1: their house back to some wild place in the land. Well, no,

777
00:46:53,160 --> 00:46:56,440
Speaker 1: there's no longer that traction there. So that's why I

778
00:46:56,480 --> 00:46:59,720
Speaker 1: think bear grease is so cool. Um. Lastly, let's close

779
00:46:59,760 --> 00:47:04,360
Speaker 1: by talking about a guy named Gordon Wimsat. Yeah, okay,

780
00:47:04,400 --> 00:47:07,040
Speaker 1: so there's a lot of folksy stuff around bear grease.

781
00:47:07,680 --> 00:47:11,840
Speaker 1: So Gordon Wimsat. We published an article in the July

782
00:47:11,880 --> 00:47:16,400
Speaker 1: August issue twenty nineteen issue of Barony magazine about Gordon Wimsat,

783
00:47:16,680 --> 00:47:25,600
Speaker 1: who lived in uh Cloudcroft, New Mexico, and Gordon was

784
00:47:25,760 --> 00:47:30,240
Speaker 1: friends when he was young with a guy of Apache descent,

785
00:47:31,719 --> 00:47:35,319
Speaker 1: and that that guy his friend, told him that the

786
00:47:35,360 --> 00:47:41,440
Speaker 1: Apaches used to take the scraped bladder of a deer

787
00:47:42,080 --> 00:47:45,880
Speaker 1: which we're gonna do some experiment with. And they put

788
00:47:46,120 --> 00:47:49,399
Speaker 1: bar oil in the scraped bladder of a deer, which

789
00:47:49,440 --> 00:47:52,360
Speaker 1: the scraped bladder just meant that they fleshed it basically

790
00:47:52,360 --> 00:47:56,720
Speaker 1: like you would have hide, and it hardened and made

791
00:47:56,760 --> 00:48:01,920
Speaker 1: like a little jar essentially, and they would pour rendered

792
00:48:01,960 --> 00:48:04,800
Speaker 1: barrel oil into these bladders. And that's how they stored

793
00:48:05,160 --> 00:48:08,120
Speaker 1: the barrel oil. Well, you could see through the barrel oil.

794
00:48:08,480 --> 00:48:11,400
Speaker 1: It was a it was a clear became a clear container.

795
00:48:11,840 --> 00:48:15,360
Speaker 1: And he said the apaches could forecast the weather looking

796
00:48:15,400 --> 00:48:19,680
Speaker 1: at a bladder of bear grease. Well Gordon Websat he

797
00:48:19,719 --> 00:48:23,520
Speaker 1: was born in nineteen fifteen and basically he spent sixty

798
00:48:23,600 --> 00:48:27,200
Speaker 1: years studying barrel oil. And at one time he had

799
00:48:27,239 --> 00:48:30,120
Speaker 1: a hundred jars of barrel oil in a south facing

800
00:48:30,200 --> 00:48:34,640
Speaker 1: window in his home. And he built an elaborate weather

801
00:48:34,840 --> 00:48:39,120
Speaker 1: forecasting chart that we have printed in Barren Hounting magazine.

802
00:48:39,880 --> 00:48:43,440
Speaker 1: And he became I mean to say he was world

803
00:48:43,480 --> 00:48:48,000
Speaker 1: renowned would probably not be an understatement, but he became

804
00:48:48,080 --> 00:48:51,200
Speaker 1: renowned for being able to forecast weather based upon this

805
00:48:51,320 --> 00:48:54,880
Speaker 1: barrel oil. And essentially what he would do is you

806
00:48:54,880 --> 00:48:58,200
Speaker 1: remember us talking about this solid and then liquid portions

807
00:48:58,560 --> 00:49:02,240
Speaker 1: in a clear jar barrel. Eil is that that changes

808
00:49:02,640 --> 00:49:08,520
Speaker 1: basically with barometric pressure and with weather conditions. You would

809
00:49:08,880 --> 00:49:12,600
Speaker 1: he got to where he he could just notice the slightest,

810
00:49:12,680 --> 00:49:17,920
Speaker 1: most nuanced change in that layer between the solid and

811
00:49:17,960 --> 00:49:21,399
Speaker 1: the liquid. Like you look at this piece of this

812
00:49:21,560 --> 00:49:26,080
Speaker 1: jar right here, Colby, It's like the top of that

813
00:49:26,840 --> 00:49:29,839
Speaker 1: solid layer isn't totally flat. I mean it's not like

814
00:49:29,880 --> 00:49:33,040
Speaker 1: a billiard table. It kind of undulated. It's kind of

815
00:49:33,080 --> 00:49:36,279
Speaker 1: got some curves and some little pieces that stick up

816
00:49:36,320 --> 00:49:39,759
Speaker 1: and it's not flat. Well, Gordon Wibsite said that he

817
00:49:39,760 --> 00:49:43,840
Speaker 1: could forecast the weather based upon what changes inside of that.

818
00:49:44,600 --> 00:49:49,359
Speaker 1: Um make call it, call him crazy. I don't know, Um,

819
00:49:49,400 --> 00:49:52,200
Speaker 1: but we've been observing bear Flat for several years here

820
00:49:52,200 --> 00:49:56,760
Speaker 1: at the Global headquarters, and um, it does get weird sometimes,

821
00:49:57,000 --> 00:50:00,279
Speaker 1: it does change. It does change. It's I'm not gonna

822
00:50:00,320 --> 00:50:04,799
Speaker 1: say it's like massive changes all the time. Um. But

823
00:50:05,080 --> 00:50:08,360
Speaker 1: he so, we we'll somehow make this available where you

824
00:50:08,360 --> 00:50:11,319
Speaker 1: can see Gordon's chart. But he has this like pictograph

825
00:50:11,400 --> 00:50:14,360
Speaker 1: type chart. I'm gonna I'm gonna read you a couple

826
00:50:14,400 --> 00:50:19,160
Speaker 1: of his weather forecasts here. Okay, So number one has

827
00:50:19,200 --> 00:50:23,640
Speaker 1: a description of just like a totally flat top. And

828
00:50:23,719 --> 00:50:27,840
Speaker 1: he says heavy and bottom no change for several hours.

829
00:50:27,880 --> 00:50:31,880
Speaker 1: Clear number two slight build up, some cloud cover like

830
00:50:31,920 --> 00:50:34,719
Speaker 1: if the if the center of the solid part is

831
00:50:34,800 --> 00:50:38,640
Speaker 1: higher than the edges, he said, there'll be cloud cover.

832
00:50:38,920 --> 00:50:43,680
Speaker 1: So these are like really like nuanced weather forecast. Um

833
00:50:43,719 --> 00:50:47,319
Speaker 1: build up and peak like if there's a point, if

834
00:50:47,360 --> 00:50:49,840
Speaker 1: it's like a if it angles up to like a

835
00:50:49,920 --> 00:50:56,400
Speaker 1: pretty distinct point, he says. Um, clouds and moisture close

836
00:50:56,480 --> 00:51:02,640
Speaker 1: at hand. Okay, um, he goes on, you gotta read this,

837
00:51:02,880 --> 00:51:06,040
Speaker 1: people gotta read this article. Gordon got to where he

838
00:51:06,160 --> 00:51:11,040
Speaker 1: was known for predicting earthquakes and pretty crazy stuff. Ripley's

839
00:51:11,040 --> 00:51:13,520
Speaker 1: Believe It or Not did an episode on him back

840
00:51:13,560 --> 00:51:16,680
Speaker 1: in the eighties, and then he was also on Good

841
00:51:16,680 --> 00:51:24,360
Speaker 1: Morning America after he predicted an earthquake in Mexico City. Crazy. Yeah,

842
00:51:24,600 --> 00:51:29,160
Speaker 1: this guy, Gordon Whim said. He died in nine uh

843
00:51:29,200 --> 00:51:33,680
Speaker 1: at the age of eighty years old. And um, anyway,

844
00:51:34,080 --> 00:51:36,759
Speaker 1: it's pretty cool stuff. It was a cool article to read. Yeah,

845
00:51:36,760 --> 00:51:40,440
Speaker 1: it was. It was. So you know what, here's another

846
00:51:40,840 --> 00:51:45,800
Speaker 1: use of bear fact. Put it in decorative jars. Okay,

847
00:51:46,560 --> 00:51:50,439
Speaker 1: bear hunters shouldn't spend a lot of time at hobby lobby. Okay,

848
00:51:50,880 --> 00:51:53,480
Speaker 1: really one good reason. But if you want to get

849
00:51:53,520 --> 00:51:57,040
Speaker 1: some cool decorative jars, go ahead and go to hobby lobby.

850
00:51:57,440 --> 00:52:01,600
Speaker 1: Bring your wife with you, you know, so the hobby lobby.

851
00:52:01,680 --> 00:52:04,560
Speaker 1: You need your camouflage, right, Yeah, I wear a Cama Barrett,

852
00:52:04,600 --> 00:52:07,359
Speaker 1: wear a Bear Honeting magazine Bear Grease hat, and you'll

853
00:52:07,400 --> 00:52:09,480
Speaker 1: be you won't lose your Man card some back order

854
00:52:09,560 --> 00:52:12,840
Speaker 1: right now due to popular to man. Yeah, you're right, No,

855
00:52:12,960 --> 00:52:15,680
Speaker 1: I actually I like hobby lobby. Um, go to hobby lobby,

856
00:52:15,800 --> 00:52:20,279
Speaker 1: get some decorative jars, put them in there, and then

857
00:52:20,400 --> 00:52:23,600
Speaker 1: give bear grease away to people as gifts at Christmas time.

858
00:52:24,040 --> 00:52:25,799
Speaker 1: Tell them they can forecast weather if they put in

859
00:52:25,800 --> 00:52:29,640
Speaker 1: the south facing wind there. I've done it. My mother

860
00:52:29,680 --> 00:52:34,960
Speaker 1: in law still has a jar that she's probably had

861
00:52:35,040 --> 00:52:38,800
Speaker 1: for five years, and uh, it's beautiful, still sitting in

862
00:52:38,800 --> 00:52:40,680
Speaker 1: her window. I think if you open it up right

863
00:52:40,719 --> 00:52:42,040
Speaker 1: now and try to use it, I think it would

864
00:52:42,080 --> 00:52:45,680
Speaker 1: be bad after five years. It is beautiful though, because

865
00:52:45,719 --> 00:52:48,279
Speaker 1: the longer it's set there, the more it's solidified. So

866
00:52:48,320 --> 00:52:51,799
Speaker 1: the amber colored liquid is just like almost clear and

867
00:52:51,880 --> 00:52:54,400
Speaker 1: has this solid stuff at the bottom. But it's a

868
00:52:54,440 --> 00:52:57,600
Speaker 1: conversation starter. It's like, yeah, that's that's my bear grease. Yeah,

869
00:52:57,680 --> 00:53:00,520
Speaker 1: so that's a great use for it. Yeah, I've given

870
00:53:00,520 --> 00:53:04,640
Speaker 1: away a lot of bear grease um and uh a

871
00:53:04,640 --> 00:53:08,719
Speaker 1: lot of people. You know. Uh, Well, there's another lady

872
00:53:08,840 --> 00:53:12,280
Speaker 1: that we both know that has requested some bargrease because

873
00:53:12,320 --> 00:53:16,360
Speaker 1: she wants to use it as a glaze on I

874
00:53:16,400 --> 00:53:20,160
Speaker 1: want to say, meatballs. Yeah, she heard that it would

875
00:53:20,239 --> 00:53:26,879
Speaker 1: be really good for like a Syrian the outside of meatballs. Anyway, Well,

876
00:53:26,960 --> 00:53:29,640
Speaker 1: I'll have to follow up with her on that. Yeah. Hey, man,

877
00:53:30,280 --> 00:53:35,319
Speaker 1: that's I'd say that's a pretty good overview of beargrease. Um,

878
00:53:35,560 --> 00:53:38,400
Speaker 1: a great overview. But the main thing is is is

879
00:53:38,800 --> 00:53:44,640
Speaker 1: we want to we want to continue to educate people that, man,

880
00:53:44,920 --> 00:53:47,680
Speaker 1: we're using these animals. You know, just because this is

881
00:53:47,719 --> 00:53:50,000
Speaker 1: a big predator doesn't mean that we're just taking the

882
00:53:50,080 --> 00:53:56,360
Speaker 1: hides and heading out of town. Um. And uh, you know,

883
00:53:56,719 --> 00:53:59,240
Speaker 1: we want to encourage people to to to eat it,

884
00:53:59,320 --> 00:54:03,439
Speaker 1: to render down some fat tan the hides. We're we're

885
00:54:03,560 --> 00:54:08,360
Speaker 1: utilized as much of these bears as we can. That's cool. Yeah,

886
00:54:08,800 --> 00:54:11,919
Speaker 1: closing comments, Kobe, I mean, I think it's just cool

887
00:54:11,960 --> 00:54:13,839
Speaker 1: to be able to assign value to things that people

888
00:54:13,880 --> 00:54:16,880
Speaker 1: don't see value in, you know, and then also to

889
00:54:17,440 --> 00:54:20,080
Speaker 1: like going through it in this way just um taking

890
00:54:20,120 --> 00:54:22,680
Speaker 1: off any any type of thing that would make someone

891
00:54:22,719 --> 00:54:25,080
Speaker 1: think that it was difficult or hard or like remove

892
00:54:25,120 --> 00:54:28,240
Speaker 1: some of the mystery of it, because really like historically

893
00:54:28,280 --> 00:54:31,080
Speaker 1: would be a really normal common practice that you know,

894
00:54:31,200 --> 00:54:34,000
Speaker 1: just kind of lost touch with just based upon I

895
00:54:34,000 --> 00:54:38,040
Speaker 1: mean really like beare numbers are are are high right

896
00:54:38,080 --> 00:54:41,200
Speaker 1: now where they wouldn't have historically been. So it's kind

897
00:54:41,200 --> 00:54:45,640
Speaker 1: of like uncovering some history and some common use that

898
00:54:46,200 --> 00:54:49,160
Speaker 1: you know still value today. I mean, it's gonna be

899
00:54:49,239 --> 00:54:51,640
Speaker 1: the pure stuff you could probably use. This doesn't it's

900
00:54:51,680 --> 00:54:53,919
Speaker 1: not gonna have any additives or anything. It's just you know,

901
00:54:54,280 --> 00:54:56,480
Speaker 1: what you take from the land and really like this

902
00:54:56,520 --> 00:54:59,920
Speaker 1: whole like filled the fork and and everything. I mean,

903
00:55:00,239 --> 00:55:03,000
Speaker 1: how cool is it too. It's just one more part

904
00:55:03,000 --> 00:55:05,920
Speaker 1: of the process that you have involvement in inside the house,

905
00:55:06,239 --> 00:55:07,960
Speaker 1: like whenever you're cooking and stuff. It's not I just

906
00:55:08,000 --> 00:55:10,400
Speaker 1: didn't get the meat. I also got the grease of

907
00:55:10,480 --> 00:55:12,719
Speaker 1: the oil and other things that that we're using. So

908
00:55:12,760 --> 00:55:16,399
Speaker 1: I think there's a really cool aspect to that. Yeah, absolutely,

909
00:55:16,920 --> 00:55:20,000
Speaker 1: you know, we didn't. I didn't mention that this oil

910
00:55:21,480 --> 00:55:24,319
Speaker 1: taste like oil is supposed to taste, which is you're

911
00:55:24,400 --> 00:55:27,600
Speaker 1: not supposed to taste it exactly. Yeah, Like people like,

912
00:55:27,640 --> 00:55:29,520
Speaker 1: what does it taste like? And I'm like, well, good

913
00:55:29,520 --> 00:55:33,120
Speaker 1: oil doesn't taste like anything. Yeah, good oil gives texture

914
00:55:33,160 --> 00:55:37,080
Speaker 1: to food, gives texture to pastries. Like you don't. It's

915
00:55:37,080 --> 00:55:39,000
Speaker 1: not like you're gonna eat an apple pie made from

916
00:55:39,000 --> 00:55:41,640
Speaker 1: burglaries and be like, well that's kind of gamy. Yeah. No,

917
00:55:42,520 --> 00:55:48,520
Speaker 1: I mean good oil is absent except for just making

918
00:55:48,560 --> 00:55:50,440
Speaker 1: it taste good. And and that is barrel. I thought

919
00:55:50,480 --> 00:55:52,440
Speaker 1: about that while you're talking for some reasons, just like

920
00:55:53,120 --> 00:55:56,400
Speaker 1: it's not like you're compromising something by you know, taste

921
00:55:56,440 --> 00:55:59,000
Speaker 1: like well you fry pan, fry fish or something in

922
00:55:59,040 --> 00:56:02,080
Speaker 1: barre oil, It's not gonna have a gamey taste. It's oil.

923
00:56:02,440 --> 00:56:05,680
Speaker 1: It's oil. Doesn't have a smell to it. No, it

924
00:56:06,040 --> 00:56:11,240
Speaker 1: has a now it probably has. It does have a smell,

925
00:56:11,440 --> 00:56:17,120
Speaker 1: like it smells like something, but so would pig lard. Yeah,

926
00:56:17,320 --> 00:56:19,600
Speaker 1: it would have a it's not a bad smell like

927
00:56:19,640 --> 00:56:21,279
Speaker 1: it's you don't stick your nose on it. And just

928
00:56:21,320 --> 00:56:23,560
Speaker 1: like I cannot smell that like you wouldn't say that,

929
00:56:23,600 --> 00:56:27,279
Speaker 1: like you would go, something's there, something is there. It's

930
00:56:27,280 --> 00:56:31,600
Speaker 1: not off putting, it's not unusual, not super strong, right right, No,

931
00:56:31,640 --> 00:56:35,200
Speaker 1: it's not. But great, well, hey, all the more reason

932
00:56:35,400 --> 00:56:38,360
Speaker 1: to keep the wild places wild because that's where the

933
00:56:38,360 --> 00:56:38,839
Speaker 1: bears live.