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Starting up a batch of bone broth today.

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  • R2rusmc
    Former Member
    • May 2017
    • 133
    • Wooster, ohio

    Starting up a batch of bone broth today.

    Ordered 30# of bones last week and picked up this morning. 75% knuckles for the cartilage and the rest shanks.

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    first step is getting them all in the oven to roast them. This gives the finished broth a rich brown color and prevents any bitterness.

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    Once a good browning is done then the bones are coated with tomato paste to help start leaching all the good stuff out of the bones and then put back to roast again.

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    once the roasting is done then the days of simmering begin.

    Attached Files
  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 8418
    • Kansas Territory
    • Grills / Smokers

      Kingsford 24" grill (Free) 'Billy'
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      Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
      Weber 18" Kettle ($30 CL) 'Lil' Feller'
      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
      Weber 22.5 OTS DO Code Black ($15 CL)
      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
      Weber SJS AH 'Lil' Brother'
      Weber SJS AT 'Lil' Sister'
      Weber SJS DE Code (FREE) 'Lil' Helper'
      Weber SJG M Code 'Lil Traveller'
      Weber SJS AH Code 'Kermit'
      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!

      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
      Blue ThermaPen Mk4
      Orange Thermapen Mk4
      Pink Thermapen Mk4
      ThermoWorks IR-GUN-S
      ThermoWorks Smoke
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      4 Pro Series cable extensions
      Smoke Gateway

      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
      BBQ Vortex, 2 Hovergrills, Top Deck
      Warming shelf
      MyWeigh KD-8000Kitchen Scale‚Äč
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      Bear Paws
      Meat Rakes
      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)

      Probably a ton of cast iron, mostly very old...still cookin'
      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
      '60's Revere Ware (Mom's), + others found elsewhere
      60's CorningWare 10-cup percolator (Mom's) Daily driver
      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
      Tramontina 6.5 qt Dutch Oven

      Cutlery, etc.:
      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
      Dexter 12" slicing knife, 6" Sani-Safe boning knife
      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
      Multiple steels, from all over the planet
      Crock sticks
      Diamond stones, various
      Lansky Sharpening System

      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    I like how ya' mentioned "Days..." That's how I do a Lot of my stuff....
    It don't come out the same, otherwise...


    • theroc
      Founding Member
      • Jul 2014
      • 602
      • Altadena, CA
        • Camp Chef 24" Smoke Vault
        • Buckaroo Chunk Wood Grill
        • Weber Summit Gold D Gas Grill
        • Fireboard
        • Thermapen MkIV

      Wow - that's a lot of bones! How large of a batch of broth do you figure you'll wind up with?


      • R2rusmc
        Former Member
        • May 2017
        • 133
        • Wooster, ohio

        Originally posted by theroc View Post
        Wow - that's a lot of bones! How large of a batch of broth do you figure you'll wind up with?
        I honestly can't give you a reasonable answer!

        All of those bones are cut to fit into a 22qt pot. That's a huge amount of bones for that size pot which means it's going to be super concentrated. I'll be canning the broth in mostly pint jars and a few jelly jars and those jars of broth will be used to make gallon sized pots of soup (or bigger) over the winter months or just pots of sippin' broth.

        I also sometimes reduce some of the broth down to dried bullion. I did do another post recently showing the bullion process.

        I should also also say that once the broth starts simmering that over the course of the next 3-4+ days, I'll be drinking cupfuls of it all day, replacing water lost from that and evaporation, etc. I will fill the pot up once I remove all the bones but again, this is super concentrated.


        • theroc
          theroc commented
          Editing a comment
          Thanks! That's impressive and some dedication. We usually do batches of 5-7 lbs of bones and get 3-4 quarts of
          finished broth. But we cook only ~2 days. You've inspired us to be more ambitious for our next batch.

        • R2rusmc
          R2rusmc commented
          Editing a comment
          When I'm done with the bones they are so soft that I can crumble them in my hand. Then they are tossed into the garden to nourish the soil, think bonemeal. The worms love them.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          You implying I'm old Mr. Bones? Careful how you answer....
          No way, no how! I ain't that brave, lol!
          Jus' commendin' ya fer carryin' on th' ways of our forbearers...
          >Real food takes Time... Nuff said...
          As ya' were, Amiga...
      • Steve B
        Club Member
        • Jun 2016
        • 2804
        • Rockland county New York
        • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
          Yoke Up custom charcoal basket and a Grill Wraps cover.

          22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

          Napoleon gas grill (soon to go bye bye) rotting out.

          1 maverick et-733 digital thermometer - black
          1 maverick et-733 - gray
          1 new standard grilling remote digital thermometer
          1 thermoworks thermopen mk4 - red
          1 thermoworks thermopop - red

          Pre Miala flavor injector
          taylor digital scale
          TSM meat grinder
          chefs choice food slicer
          cuisinhart food processor
          food saver vacuum sealer
          TSM harvest food dehydrator

        That's pretty awesome. I haven't tried making a broth yet but have made an au jus using shanks. And as theroc said Wow thats a lot of bones.

        BTW how did your bacon come out??


        • R2rusmc
          R2rusmc commented
          Editing a comment
          I updated the bacon thread but to sum it um..OMG!!!

        • Steve B
          Steve B commented
          Editing a comment
          R2rusmc great To hear. Did my first batch on Wednesday and you're right OMG!!

        • R2rusmc
          R2rusmc commented
          Editing a comment
          Awesome! I'm of the mindset that storebought bacon should be a criminal offense. Lololol
      • R2rusmc
        Former Member
        • May 2017
        • 133
        • Wooster, ohio

        In the pot...

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        • Steve B
          Steve B commented
          Editing a comment
          Keep these pics coming. We'd love to see how this progresses.

        • R2rusmc
          R2rusmc commented
          Editing a comment
          I have another thread here showing a previous batch that I dehydrated down into bullion.
      • RonB
        Club Member
        • Apr 2016
        • 11822
        • Near Richmond VA
        • Weber Performer Deluxe
          Pizza insert
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          lots of probes.

        I agree - impressive.


        • HawkerXP
          HawkerXP commented
          Editing a comment
          For sure!
      • R2rusmc
        Former Member
        • May 2017
        • 133
        • Wooster, ohio

        Here's a of my last chunk of clarified tallow from my last batch of bone broth. As the bones start breaking down a bit a couple of days into the simmer I start skimming off the tallow into a strainer lined with paper towels then simmer it to remove any non tallow liquids then strain again. Sometimes the process needs to be repeated until the tallow is clear and golden. As it cools and hardens it turns white. This makes the best cooking oil (think McDonalds fries before the cooking oil frenzy). I use it mainly for pan frying.

        Actually the best tallow ive ever clarified and used came from a batch of buffalo bone broth and that was amazing.

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        • JCGrill
          JCGrill commented
          Editing a comment
          I made tallow from my brisket trimmings for the first time last weekend. I'm excited to try it out.
      • EdF
        Club Member
        • Jul 2016
        • 3172
        • Atlantic Highlands, NJ
        • Uuni Pro (new kid in town)
          Karubeque C-60
          Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
          TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
          Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
          Thermapen Air
          ThermaQ (or its predecessor)
          Thermoworks Hi temp IR
          BBQ Dragon & Chimney of Insanity
          Various other stuff

        Thanks for sharing that!


        • R2rusmc
          Former Member
          • May 2017
          • 133
          • Wooster, ohio

          Barely a couple hours and already a ton of tallow has risen. I may start doing some skimming in the morning. I'll also shake out the shanks to clear out the rest of the marrow.

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          • R2rusmc
            Former Member
            • May 2017
            • 133
            • Wooster, ohio

            Broth looking great this morning. Gave it is first "attempt" at a stir after adding in about a glug (official term in my kitchen) of organic apple cider vinegar. The ACV is just to help keep leaching out the bones and does not add anything to the flavor.


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Th' 'Glug' has always been recognized as an Official, Standardized Unit of Measurement, here in my world!
          • R2rusmc
            Former Member
            • May 2017
            • 133
            • Wooster, ohio

            So, put a couple pieces of pink sea salt in a mug and basted some broth from bottom of the pot into the mug with a few cubes of ice and oh wow.....yes, divine. Where is the preacher for simple foods like this?


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              An 'Amen', an' 'Hallelujah', Sister, from th' Church of the Sacred Flame!!!

            • R2rusmc
              R2rusmc commented
              Editing a comment
              Omg I just lmao. Yer killing me.
          • Spinaker
            • Nov 2014
            • 10377
            • Land of Tonka
            • John "J R"
              Instagram: JRBowlsby
              Smokin' Hound Que
              Minnesota/ United States of America

              Dexter (Beagle mix)
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              Big Green Egg (Large) X2
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              Kamado Joe Jr. (Black)
              Lodge L410 Hibachi
              Pit Barrel Cooker
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              BBQ Dragon
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              Bayou Classic 44 qt Stainless Stock Pot
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              Lots of Lodge Cast Iron
              Husky 6 Drawer BBQ Equipment Cabinet
              Large Vortex
              Marlin 1894 .44 Magnum
              Marquette Castings No. 13 (First Run)
              Smithey No. 12
              Smokeware Chimney Cap X 3
              Stargazer No.10, 12
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              Apple, Cherry & Oak Log splits for the C-60

              Buck 119 Special
              Dexter 12" Brisket Sword
              Next Major Purchase
              Lone Star Grillz 24 X 48 Offset

            I am looking into making some of my own Bone Broth, does anyone have any suggestions, other than the great information above?


            • JeffJ
              JeffJ commented
              Editing a comment
              Beef bone broth is a special item. I make it once per year. Outside of roasting the bones and veggies and incorporating some tomato paste during the roasting process - a bottle of red wine for a large, 16 quart stock pot, plus a couple of pounds of ground beef to amp it up.

            • Spinaker
              Spinaker commented
              Editing a comment
              Would you care to elaborate on your process? I want to start drinking the broth as a supplement. Thank you for any insight. JeffJ
          • KBaldwin
            Club Member
            • Nov 2017
            • 30
            • North Salt Lake, Utah

            I love making bone broth in the Instant Pot, it works really quite well, and really quick.


          • JeffJ
            Charter Member
            • Feb 2015
            • 2389
            • Michigan
            • Jeff

            Spinaker I purchase knuckles and shanks - usually enough to fill 2 roasting pans along with the veggies. I drizzle them with oil and hit them with salt and pepper. I put them in the oven and roast them for about 20 minutes. I then remove the pans and turn the bones over. While the bones are roasting, in a small sauce pan I'll warm 2 small cans of tomato paste with a couple of tablespoons of red wine vinegar. By thinning the paste with vinegar it makes it easier to slather the paste onto the bones. I'll slather the bones with the past mix and add to the pans: quartered onions, a couple of halved heads of garlic, quartered carrots and quartered celery stalks. I'll roast all of this for about 45 minutes. I'll then empty the contents of the roasting pans into a large stock pot and will deglaze the bottoms of the pans if any fond developed. I use a 16 quart stock pot. To the pot I'll add a bottle of dryred wine, kosher salt, black peppercorns, several bay leaves, dried oregano, a pound of raw ground beef (broken up) and of course enough water to fill the pot between 3/4 and 7/8 full. This part is optional but I like to add a couple of tablespoons of beef bouillon. I will bring it to a boil, reduce the heat and simmer for a good 6 hours with the lid off the pot. I'll pull the bones out and discard and will set a colander on top of another large pot and will pour the pot into it. Once the liquid is through I'll use a ladle and will push out some of the liquid contained in the veggies. I'll rinse out the original stock pot and will pour the liquid from the second pot through a fine mesh conical strainer. The fine mesh strainer filters out everything and leaves you with a silky broth that will likely turn gelatinous when cold.

            It isn't cheap, it's time-consuming and labor intensive, but it is SO worth it IMO. Sorry about a lack of quantities in my description. I just eyeball everything having made this beef stock at least a dozen times now.


            • Troutman
              Troutman commented
              Editing a comment
              That's liquid gold brother.

            • Spinaker
              Spinaker commented
              Editing a comment
              That is great Thanks!



          Meat-Up in Memphis 2021

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