First off welcome to the forum
What you have there is rendered bear fat into bear "grease" and it too is good stuff. It is processed/rendered so it will not go bad and keeps at room temp a long time. This is what I try to get when I render down bear fat. It travels well and is a good patch lube for my flintlock round balls and makes an exelent leather dressing.
If you want oil then you must cook it longer. More heat and time chemicaly change it to a more "unsaturated" fat. I find that you will always get some of the white solid "grease". Just let it cool and seporate the oil from the grease after thr grease has set up.
Did you put water in the bottom of yout rendering pot? Always put 2 to 3 inches of water in the pot. this does 2 things;1- the fat stays above the water so any solid contaminants (ie dirt, spruce needles etc) fall out of the rendering process settle out and stay out of your finished product. 2- The fat sealing the water under it acts as a pressure cooker producing steam so you get a very hot temp but will not scorch or burn your bear fat.
Things to remember;
-Cut the fat into chunks the size of a hens egg my great grandmother always said.
-Don't use the wifes good stock pot for a rendering pot. Once you render in a pot/tub it is always a rendering pot (only).
-Don't use the wifes turkey baster to seporate the oil from the grease, unless you want to buy her a new baster.
I guess you could cook with it, no different than pig lard expt that it comes from a bear. Maybe you could burn the oil in a lamp or oil candle? Seems like it would always smell like you were cooking bear steaks when you lit her up though???
Here is an old time mixture for artheritis . 2 parts bear oil 1 part turpentine and 1 part vinegar . It does work . I have artheritis and use it with the masauger. Don't need too much . The turpentine will burn so it is cut with the vinergar
We use it all the time. Ours does not smell at all and it is snow white. Perhaps it has to do with the temperature you render the fat at? Make sure you store it in glass jars (as shown) or plastic containers......not metal.
My wife uses it for making pastry and you will NEVER eat a better pie crust in your life.
Here is a tip that was passed along to me - and I have not tried it yet - but it looks (and smells) like it will work fine! The gentleman that gave it to me regards it as his secret weapon and he is a VERY successful hunter.
Get a fresh tarsal gland off of a decent buck - I think the ranker, the better. Taking them off of bucks that are hot in the rut seem to be the best because that is when the glands are the darkest and have the most "male buck" scent...
Take that gland and put it in a good,...