long simmering stock question

[Guest guest]

for those of you that simmer your stock so long that the bones get

soft and pitted, how do you do it? I made a batch of stock with

venisen bones, let it simmer about 32 hours. I felt like I had to

get the meat off the bones as it was getting too done. When I did,

the bones seemed just as hard as they were and I'm wondering if I can

reuse them and make another batch of stock to extract more of the

calcium and minerals....Whatcha think?

Becky

[Guest guest]

I have found that the healthier the animal was, the longer it takes

to get the bones soft. Feed-lot soup bones usually take 24 hours from

my experience. With organic grass-fed beef it usually takes 48 hours

(from my experience). Halfway through this time period I briefly take

the bones out of the broth and take all the meat off the bones

(because it DOES get overdone).

> for those of you that simmer your stock so long that the bones get

> soft and pitted, how do you do it? I made a batch of stock with

> venisen bones, let it simmer about 32 hours. I felt like I had to

> get the meat off the bones as it was getting too done. When I did,

> the bones seemed just as hard as they were and I'm wondering if I

can

> reuse them and make another batch of stock to extract more of the

> calcium and minerals....Whatcha think?

>

> Becky

[Guest guest]

" beckymauldin2001 " wrote:

>

> for those of you that simmer your stock so long that the bones get

> soft and pitted, how do you do it? I made a batch of stock with

> venisen bones, let it simmer about 32 hours. I felt like I had to

> get the meat off the bones as it was getting too done. When I did,

> the bones seemed just as hard as they were and I'm wondering if I can

> reuse them and make another batch of stock to extract more of the

> calcium and minerals....Whatcha think?

>

> Becky

Becky,

Do you add vinegar to the water? Sally recommends its use to help with

mineral extraction. We add 1 to 2 Tablespoons of vinegar to a 30 quart

stock pot and our bones are usually very soft within 48 hours. These

are all of our own animals so we know that they should be healthy, no

grain etc. (except for pigs). We have found this to be true with

bovine, goat, pigs and sheep.

Dick

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and Vicky Lynn Palmer

Genesis Farming

Quality Grassfed Meats and Poultry

259 Eastman Lane

Corinth, VT 05039

palmers@...

802-439-5599

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