how much fat would you put in a gallon of meat?

Start out small and let it sit take into account cooler weather will thicken it up then until your satisfied but thinner might be the way to go to start out. If you render the fat it will separate into oil and grease over time that easier to work with. IMO

If you sun render it it takes on a slight taint that might be more attractive in bait, the oil makes for a liquid base.

Finished heat rendered oil.


Finished heat rendered grease.


The darker oil is sun rendered skunk oil the jar on the right unfinished heat rendered oil.

I bought a 5 gallon bucket of it from KS skunkman years ago. I completely forgot about it. I may have to dig it out and play with it some.

It should of separated by now if it has not been separated yet, pour off the top slowly you should get some golden oil out of it off the top. First pour should be half oil on top so I’d fill glass jars until I hit the grease that way without messing up all of what your pouring off that way.

Okay, I'll do that. It's been sitting in the shed for around 15 years.

I have 30-40 gal or so from the KS skunkman acquired over the years. He has some very good oil. I believe he solar renders from the scrapings. Very dark color and a very rich full bodied odor. I personally much prefer this oil over pure fat rendered oil. Pure fat oil has little to no odor. Some like the straight run oil for their needs and end result odor outcome.

Paul, bring the oil container to full room temperature suspended off the floor for several days to allow it to completely regenerate to full oil capacity. If not, you will most likely have fat bonded crystals that have settled and collected together in the bottom.

I’ve always considered the heat rendered more of a lure base and the sun rendered more of a ingredient with that nice taint the same with badger oils and grease.

So, about how much would you put in a gallon of chunk meat. Venison. I have just heard about this. Also, I kill a few wild hogs every year. Does that make good bait? Appreciate the the info.

We have no clue what consistency your dealing with so you need to work it to the point your looking to get to when it’s done. Heating it into a liquid would be easier then trying to mix in the straight fat.

After you heat render it, will the oil solidify when it gets cold?

At room temps it stays golden as the temps drop it will fog up, when it warms up the fog settles on the bottom then you pour off the top and filter the grease on the bottom to separate the rest of the oil from the grease and repeat as needed. It is freeze resistant, has preservative properties the grease if pure will not taint at room temps, never seen the oil taint or mold either.

If a guy wants a pint I’d say buy it if a guy wants a gallon I’d say make it then if you have the time and fat available to them. As winter goes on the fat reserves fade away from nice slabs to a paper thin layer in the
tough years.

1 cup in a gallon of chunked bait