Thanks for the video. We have the same roaster and use it for all of our medium size batches. We even have that same fat separator, but don't use it much, especially for big batches. More on that in a bit. I'm one of those silly people and consider it broth if I didn't really add any veggies... stock if I did, saying that so the following makes good sense. My last batch was 19 pounds of beef femur marrow bones. I started off by putting the bones into boiling water for about 8 minutes, then dumped that out... Then roasted the bones for about 8 more minutes... Then added the bones to the roaster which was already topped off with boiling water. We let that go for about 2 straight days, checking on it once in a while, flipping the bones and making sure there weren't any hot spots. We ended up with about 6.5 gallons of broth (mostly in pints) that we will dilute 1:1 when we go to use it. We had used a CampChef pot as our fat separator. It's basically a large pot with a spigot on the bottom of a side. We have since picked up a 3 gallon conical fermenter with stand and should be able to have much better control over this. Although we also tried to control the final output by adjusting the amount of input water, we wound up a little overly concentrated at the end as well. So, we added boiling water to the total final product to get the dilution that we wanted. That's really all there is to that, dilute to your desired amount before canning. We canned lots of pints and only a handful of quarts because at a concentration requiring 1:1 dilution after canning, each pint works out to 4 cups worth of bone borth which is about right for a lot of our recipes that we use it in, otherwise we can keep a little in the fridge for another day. All that quality beef marrow fat jarred up is great to have too!
'He was delicious'. Friends of mine here in the UK had a pig named 'Boris', after the then Prime Minister, Boris Johnson. The pig had a striking resemblance to Bo Jo, but not quite so fat or unkempt. We had absolutely no hesitation about killing and eating Boris the pig.
Try smearing tomato paste over the bones before roasting. Comes out rich and creamy. My question: can I still pressure can it if I add the tomato paste on the bones?
Very true! but it is worth it to me to know what is in my food. Next time I think I will can it in pints, as I don't always use the whole quart and then it goes to waste.
Mine do not get soft like smaller walled chicken bones do. As That Farm Wife mentions, you can dry them. I have about 20 pounds worth of beef femur bones from this process slowly drying right now with the intent being to turn those ones into bone meal. You can also do some arts and crafts with them if you take some simple precautions like wearing a mask when working them if there will be bone dust created. You can do a lot of things with the bones and a rotary tool... bone needles, little charms for bracelets, lots of options.
Hey Connie, we also have chickens so I could feed it to them as well, I wanted a clear broth but with all the flavor. But if you were going to make soup I think I would just leave it as is nice and chunky.
So you put onion & carrot peels that you had frozen, and then peeled the fresh onions and fed the peels to the pigs.........why not just put those peels into your broth, too? Unless a veg is very dirty, they need only be halved or possibly quartered. You'll be cooking this a LONG time, no need to chop even as much as you did. You'll also get more broth out than water you put in, since there is water in your veg that will cook out..maybe it evens out the evaporation from boiling? You had enough bones & veg to just fill that roast up with water!
If it's not vegetable broth of course it's bone broth. It seems redundant to call it beef bone broth because people sure don't make broth out of beef steak.
Enjoyed your video..😊Thanks for the lesson and looking forward to more videos.
Thanks for the video. We have the same roaster and use it for all of our medium size batches. We even have that same fat separator, but don't use it much, especially for big batches. More on that in a bit.
I'm one of those silly people and consider it broth if I didn't really add any veggies... stock if I did, saying that so the following makes good sense.
My last batch was 19 pounds of beef femur marrow bones.
I started off by putting the bones into boiling water for about 8 minutes, then dumped that out...
Then roasted the bones for about 8 more minutes...
Then added the bones to the roaster which was already topped off with boiling water.
We let that go for about 2 straight days, checking on it once in a while, flipping the bones and making sure there weren't any hot spots.
We ended up with about 6.5 gallons of broth (mostly in pints) that we will dilute 1:1 when we go to use it.
We had used a CampChef pot as our fat separator. It's basically a large pot with a spigot on the bottom of a side.
We have since picked up a 3 gallon conical fermenter with stand and should be able to have much better control over this.
Although we also tried to control the final output by adjusting the amount of input water, we wound up a little overly concentrated at the end as well. So, we added boiling water to the total final product to get the dilution that we wanted. That's really all there is to that, dilute to your desired amount before canning.
We canned lots of pints and only a handful of quarts because at a concentration requiring 1:1 dilution after canning, each pint works out to 4 cups worth of bone borth which is about right for a lot of our recipes that we use it in, otherwise we can keep a little in the fridge for another day.
All that quality beef marrow fat jarred up is great to have too!
Very good video and instructional. Thank you!
You could roast your bones in the roaster first at 400 degrees then add vegetables and seasonings and filtered water and vinegar.
Delicious
'He was delicious'.
Friends of mine here in the UK had a pig named 'Boris', after the then Prime Minister, Boris Johnson. The pig had a striking resemblance to Bo Jo, but not quite so fat or unkempt.
We had absolutely no hesitation about killing and eating Boris the pig.
That you for this guide, I have been reading for a long time about the health benefits of bone broth and I'm ready to try it!
❤️❤️❤️👍👍👍👌👌❤️❤️❤️
Try smearing tomato paste over the bones before roasting. Comes out rich and creamy. My question: can I still pressure can it if I add the tomato paste on the bones?
Yes absolutely 👍🏻
Yes
Very good video, Thanks! The thing I find so aggravating is it takes a long time and then you only get 4 or 5 quarts.
Very true! but it is worth it to me to know what is in my food. Next time I think I will can it in pints, as I don't always use the whole quart and then it goes to waste.
@@ThatFarmWife Oh my goodness, Thanks for that. I'm canning tomorrow and couldn't decide pints or quarts.
Hi… do the bones go soft, as in can you crush down the beef bones into a powder after time? Thanks
I haven’t tried that, but I would think you could dry them in order to crush them into a powder
Mine do not get soft like smaller walled chicken bones do. As That Farm Wife mentions, you can dry them. I have about 20 pounds worth of beef femur bones from this process slowly drying right now with the intent being to turn those ones into bone meal. You can also do some arts and crafts with them if you take some simple precautions like wearing a mask when working them if there will be bone dust created. You can do a lot of things with the bones and a rotary tool... bone needles, little charms for bracelets, lots of options.
How long did you roast your bones in the oven at 450 degrees?
1 hour
I know you have pigs but, I don't, so can you not use an immersion blender and can that, would make like a soup.
Hey Connie, we also have chickens so I could feed it to them as well, I wanted a clear broth but with all the flavor. But if you were going to make soup I think I would just leave it as is nice and chunky.
They weren't that strong, my eyes didn't burn at all🙃
😂
So you put onion & carrot peels that you had frozen, and then peeled the fresh onions and fed the peels to the pigs.........why not just put those peels into your broth, too? Unless a veg is very dirty, they need only be halved or possibly quartered. You'll be cooking this a LONG time, no need to chop even as much as you did. You'll also get more broth out than water you put in, since there is water in your veg that will cook out..maybe it evens out the evaporation from boiling? You had enough bones & veg to just fill that roast up with water!
If it's not vegetable broth of course it's bone broth. It seems redundant to call it beef bone broth because people sure don't make broth out of beef steak.
Your correct in what you said, but then did it anyway👎. You only salt/pepper a final dish, not the stock.
Poor volume
Sorry, I don’t have any fancy equipment, maybe someday…