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Bear grease

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ssrhythm:
How do y’all go about rendering bear fat to grease.  My first batch a couple of years ago turned out great.  Yellow/amber see through.   Since then, I’ve tried twice and the results have been bear grease that looks like gravy.  Maybe.need to find some tighter cheezecloth to strain through.  All the fat I get has some redness on edges and some meat throughout.  I figured that wouldn’t be a problem, but maybe that’s darkening up the final product.   

Regardless, if you could post your methods from going from fat to beautiful, clean grease, it will be much appreciated.

Hawkdancer:
The secret seems to be adding water to the rendering process, or a second rendering with about 50/50 water after the first has cooled, of course.   

Hawkdancer

ssrhythm:
I'm interested in the second rendering with water added option.  What exactly do you do and why?  I gotta hit the youtube and see if I can find any vids that show this. 

Pappy:
I just keep cooking it down until all I have is oil and cracklins just like you render fat for a hog or deer, then just pour off the grease through cheese cloth and I use a fine sifter and let it cool, The meat and cracklins are all that is left in the pan. Never tried adding water and I do it all in one cooking.
 Pappy

Pat B:
Don't add water to the hot grease.  (A)  If you decide to use water start it all off cold them bring it to a boil.

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