I have a small frezzer in the barn that I keep mine in. The way I do my fat(groundhog,deer,skunk,possoum,coon) I have gas burner that I use out side in shed, I use cast iron skellet or pot, fry down, not to hot like bacon, I use a metal screen that you use to cover bacon so grease don't fly out on stove, or you can use any fine screen, I have used a tea strainer for small batches, I put in tins then keep in frezzer so don't get rancid. Bear will go back to liqued at room temp. Deer is more solid. I won 2nd place with a 36 TCSencea first time I shot the Gun with that barrel. I used 40 grs 3fff and bear grease patches.This was last time they had a shoot at Great Trails Festival In Malvern. I felt pretty good out shooting those big fancy guns.I got one more 2nd at Killbuck with the gun. Hopes this helps. Dilly