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Bone and vegtable stock #8161839 02/09/21 03:03 PM
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Brad Hardt Offline OP
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48 hour simmer, liquid gold


343 NEVER FORGET !!
Re: Bone and vegtable stock [Re: Brad Hardt] #8161909 02/09/21 03:48 PM
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I would eat that, food

Re: Bone and vegtable stock [Re: Brad Hardt] #8161985 02/09/21 04:38 PM
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bill oxner Online Content
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Ham hock? confused2


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Re: Bone and vegtable stock [Re: Brad Hardt] #8161995 02/09/21 04:40 PM
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Looks like the start of something really good


lf the saying "Liar, Liar your pants on fire" were true
Mainstream news might be fun to watch
Re: Bone and vegtable stock [Re: Brad Hardt] #8162029 02/09/21 04:50 PM
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Re: Bone and vegtable stock [Re: Brad Hardt] #8162031 02/09/21 04:52 PM
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Brad Hardt Offline OP
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We get beef bones from the butcher , make the stock and jar it all . My wife drinks it instead of coffee every morning and we use it to cook with. One batch like this wont last two weeks .

Chickens get all the cooked veggies

Last edited by Brad Hardt; 02/09/21 04:53 PM.

343 NEVER FORGET !!
Re: Bone and vegtable stock [Re: Brad Hardt] #8162085 02/09/21 05:25 PM
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Beats the snot out of those little bitty cubes.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Bone and vegtable stock [Re: Brad Hardt] #8162116 02/09/21 05:55 PM
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Liquid gold indeed, and good for you.

Re: Bone and vegtable stock [Re: Brad Hardt] #8162438 02/09/21 10:10 PM
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Originally Posted by Brad Hardt
We get beef bones from the butcher , make the stock and jar it all . My wife drinks it instead of coffee every morning and we use it to cook with. One batch like this wont last two weeks .

Chickens get all the cooked veggies


How many pounds of beef bones do you need to make this magic? Assume these are fresh bones right after butcher?


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Re: Bone and vegtable stock [Re: Brad Hardt] #8162501 02/09/21 10:46 PM
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Yes large beef bones cut in 4 to 6 inch pieces , id say I use 3 to 5 pounds , the more marrow in the bone the better. We then throw in onion, carrots, celery, head of garlic, peppercorns, and whatever green veggies are going bad soon . Usually cook 24 hours minimum, 48 is better. When I say cook its just a bubble every now and then, not a simmer. When its done discard the bones and veggies. Put in fridge over night to let the fat harden . Take the hardened fat out and jar .

We do pork bones as well . When its done and cold it will have a jello like consistency from all the collagen. I dont add salt while cooking , I add it dependencies on what I'm using it for.

Also, skim all the scum off the top while cooking, leads to a better stock

Last edited by Brad Hardt; 02/09/21 10:47 PM.

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Re: Bone and vegtable stock [Re: Brad Hardt] #8162528 02/09/21 10:55 PM
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About to take out veggies and bones, run through a fine mesh strainer and into the fridge overnight


343 NEVER FORGET !!
Re: Bone and vegtable stock [Re: Brad Hardt] #8162592 02/09/21 11:28 PM
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That's gonna be good!


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