Making some Wagyu beef stock.
These are bones from 1/8 of a locally raised Wagyu cow I bought yesterday using Bitcoin. The fat layer is thick, I'm guessing from all the marrow.
It's been simmering 20hrs on the stove in water, salt and a cup of vinegar.
I'll remove the bones, strain and start evaporating most of the water out in a few hours.
Beef stock is the secret ingredient in almost every saucy dish I make. I store the concentrated stock in cubes in the freezer.
I'm thinking of getting a pressure canner so I can store my beef stock on in the pantry because freezer space is at a premium.
I'll evaporate off 85-90% of that water.
I should be able to fit the frozen cubes into a large freezer bag. The fat will be separated, refined & stored in jars.
I don't drink the stock, I add it to soups & sauces. The insert for my ice-cream maker takes up more freezer room.
I have 2 X 300L freezers plus my fridge's freezer. I also have a big (30L) aluminium pressure cooker. I find the frozen cubes more convenient.
All tradeoffs & preferences.
I also don't have a great deal of dry storage space like you do.
Oh I love the fat on top š³š
We recently purchased a pressure cooker new game changer for our broths.
My big one is aluminium, so I only really use it for sterilising jars.
This big pot is a cheap stainless steel pot I bought from Kmart. It does the trick but it takes longer.
To true regards aluminium Iām blessed to have a stainless steel one .
I love the Kmart pots , cheap and perfect for the job I have 2, 20Ltr ones for when making my batches of tallow š¤©
What sort of vinegar
Just plain white vinegar.
I think it helps dissolve some minerals in the bones.
There's no acidity left after cooking.
This was my concentrated bone broth from a few weeks ago after we processed one of our steers (after bones were removed) 
. First time I've done it, and realised I need a much better stove/setup if attempting again. Bone broth turned out very good though!
Nice man. It's such a great way to use bones.
Yeah I'm lucky that my old gas stove has the perfect sized burner.
You've got a great pot although it looks like it might be aluminium. If it is, I wouldn't add the vinegar to the mix because it will react a little with the aluminium.
š«”
if you have any tallow soap at the BBB we will buy you out.
I have a few bars from a batch I made almost a year ago that I'll bring for you.
I realised I'm going to have to start making more. I've got about 20 kg of fat trimmings in the freezer now.
Very nice!
Oh yummy š looking at that, is better than my morning coffee
whats the quickest way to get some beef stock in say 1 hour - nostr:nprofile1qy88wumn8ghj7mn0wvhxcmmv9uq3wamnwvaz7tmjv4kxz7fwdehhxarj9e3xzmny9uqzp9kgwajajq93d86lmk9urxle00vvd5trlaqk4zw5tjahetzge9pnz0pukc
I made this from 1kg bones on the stove for 12 hours on the lowest flame. I added onion and carrot and some herbs and used apple cider vinegar. I got 5 cups of liquid. What was the weight of your bones
#foodstr
