The result of this weekend’s 24hr beef broth and tallow project. We ended up with 8 1/2 quarts of broth and about 300g of tallow from a bag of beef bones that cost about 12,500 sats. $15CAD. Purchased at the butcher and the grocery, a similar quantity of the two products would be about $28. But the store bought beef stock is diluted 2x at least. I can make 3 gallons of beef and barley soup with 3 quarts of this base since it is so concentrated.
#carnivore #beef #grownostr 
nice work thanks for the numbers.
My mouth is watering.....
Well done! I only started making bone broth only a few years ago and haven’t thrown away a deer or elk bone since. Love to be able to have a broth stash in the freezer!
Do you have instructions or add anything? I would love to learn how to do this!
All I added to the 5lb of bones that I baked on a cookie sheet to brown them was kosher salt to taste, celery, onions, and garlic. Large canning pot. Cover ingredients with filtered water by 2” and simmered for 18hr. Lid on. Have a kettle on hand to top up with boiling water as it slightly loses volume. Depending on how much water you have to replace you might have to add some more salt to taste. Let it cool then remove all the solids with the ladle and double strain the mixture through a fine strainer into another large pot. Then use a canning funnel to pour the mixture into quart jars. Keep refrigerated good for 5 to 7 days but if you have several quarts that you aren’t going to use you can pressure those which I’m doing right now as we speak. There’s a ton of recipes for bone broth on the net
Thank you so much!!
I’m so afraid of using a pressure canner. 🫣
It’s definitely worth learning. A lot of the FUD surrounding pressure canner use is based on older crappy foreign made units that don’t have the safety features that modern pressure canners have. I literally learned everything I know about pressure canning off of YouTube. Being able to pressure can food allows you to store food on a shelf for years that would otherwise be using up freezer space. And unlike the food in your freezer, it isn’t suddenly at risk if you have an extended power outage.
Once you do a couple of batches and take your time following the instructions for properly preparing your jars and lids, and ensuring the proper headspace for them to create a good seal as they cool, it really is easy.
I’m certain that a lot of the FUD surrounding canning and pressure canning has been perpetuated by “big food”, because it is a way for people to gain greater food security without buying from them.
Believe me it’s going to be much better to learn these skills now than to learn them when/if we ever have a food supply crisis and you haven’t gained the tools and the skills yet. By then you could have a couple hundred quarts of shelf stable food laid up.
If it’s in your budget I would highly recommend a 21 quart American Standard pressure canner. It’s a tool that you will have for the rest of your life. Just make sure that whatever size and model you purchase will fit on your stove top in the space between the range top and whatever is above it i.e. a microwave or whatever with the lid on.
Thank you for the awesome tips!! I think this is a project I’m going to take on in the near future!
nostr:nprofile1qqsp2wk4p9awff35r50lmx2rltvjc059dx5vg0n9aq9jq8dg9rez9aspz3mhxue69uhhwmm59enkjunfdehjummjvuqs6amnwvaz7tmwdaejumr0dshaw9p2 the bone broth I’ve been using is super expensive especially when making huge batches of soup. It’s time I learn the art of making homemade bone broth and use what I have been spending on bone broth to stack more sats!
I just figured it out and since this bone broth is so much more concentrated than what I could buy at the store I would have to buy roughly $90 worth of store-bought 900 mL cartons of beef stock at the grocery store to end up with what I have here. For $15 worth of bones! Plus the tallow as a bonus.
Absolutely!! 2 cups of bone broth is $13.15 which is ridiculous especially when using copious amounts. Looks like I’ll be getting some bones. I also use tallow for skincare so creating my own recipe would be beneficial as well.
Here’s the surplus 6 quarts that just came out of the pressure canner. Three of these with nine parts of filtered water will make enough soup base to do about 3 gallons of beef and barley soup. It’s three times more concentrated than the beef stock that you will buy in a carton at the grocery store.
Here’s the tallow that I ended up with from this batch. As you can see I’ve used some already for cooking but after I boiled off the excess water and let it cool again, it is now rock hard. The fried eggs that I cooked in it were very tasty!
Just this quantity of beef tallow purchased at the butcher shop would be about $12.50 CAD. I ended up with this plus 8 1/2 quarts of bone broth for $15 worth of nice beef bones.
