baymule
Sustainability Master
Today we went to a local USDA inspected family owned slaughter house. We bought 9 pounds of beef bones for $1 a pound. They are cut in 3" pieces. I tried to roast them, but the marrow melted, ran out on the pan and was smoking. Next time I'll have them sliced lengthwise.
So they are simmering on the stove, I'll put them in the refrigerator before I go to bed. In the morning I'll put them back on the stove.
There is already bits of marrow floating in the broth. Should I skim the fat off or can it too. Would it get rancid or spoil?
So they are simmering on the stove, I'll put them in the refrigerator before I go to bed. In the morning I'll put them back on the stove.
There is already bits of marrow floating in the broth. Should I skim the fat off or can it too. Would it get rancid or spoil?