Bison Soap

Today I made my first ever batch of soap. My brother took a soapmaking class a number of months ago so he guided me through the process. First I looked for a recipe using bison fat but couldn't find one. I guess not many people get their hands on bison fat these days. Meanwhile my brother and I have 5-gallon buckets full. :)

I substituted beef fat when looking up how much lye to use. Hopefully I calculated it correctly. It's something you really don't want to mess around with. If your lye to fat ratio is wrong then you might end up with a chemical burn like Ed Norton in Fight Club. I had the balsamic vinegar standing by just in case.

The recipe I created was:

• 1 cup rendered bison fat
• 60.8 grams lye
• 1/3 cup water
• paprika added generously for color
• ~ 1 teaspoon vanilla essential oil for scent

One cup of rendered bison fat from the bison we butchered.


I weighed the lye crystals on the coffee filter carefully using the electronic scale. Then I mixed them into the bowl with 1/3 cup of water on the right. The water and lye reacted chemically and heated up.



Meanwhile I melted the bison fat and started monitoring the temperature of both the fat and the lye mixture.



It took some jockeying to get both temperatures to drop to 98 degrees at the same time. I ended up chilling and reheating the fat, but eventually I zeroed in on the target temperature. Once the temperature of the fat and the lye were both around 98 degrees I poured the lye into the fat and mixed.

I stirred for about 10-15 minutes to fully mix the lye with the fat. As it cooled it started to thicken. Once a drip from the spoon lingered on the surface of the mixture I knew it was time to pour.



I quickly mixed in the paprika and vanilla oil and then poured it into a plastic mold.



I'm kind of surprised at how much the ingredients made. Now I will let these set up for 3-4 days. Then I will knock them out and let them cure for 3 weeks. Hopefully the final products will not burn me.

More Than Meat

There was plenty of work to do following the butchering class discussed in my last entry. Steaks and roasts were only one of the products harvested from the animal. My brother and I spent most of Sunday working on sinew, fat, bones and hide.

I cleaned up the sinew separating meat and fat from the tendons and ligaments as my brother scraped the remaining meat from the bones.



Cleaning the sinew


There was quite a lot of sinew. The leg tendons were very long. After cleaning it, I hung it up to dry.


After about a week it was fully dry.


Breaking up one small piece gave many strands to work with. The amount pictured below is enough for many small projects.


Our class collected a lot of fat. Besides this pile we have a five gallon bucket full. We have been rendering it for the last week. There is just so much of it. It's pretty silly. Stay tuned for a forthcoming blog entry with details on rendering fat.


Here my brother boils the meat off some of the bigger bones. Barely visible in the background is a pot of fat being rendered.


We also started to work on the hide, but I'm going to save that for another blog entry. If we do another butchering class we are thinking about having a second day where we teach what to do with the non-meat parts: bones, hide, sinew, fat, organs and more.