Do You Want To Make Successful Bone Broth?

written by

posted on

October 23, 2020

Our family loves homemade, nutrient dense soups and stew! I make big stockpots of bone broth so I can always have jars of broth on hand. The process takes time, but it is very hands off. Most of the time is spent slowly simmering on the back of the stove or in the oven.

I start with bones from our grassfed animals to make a broth that is delicious and healing. I save all the bones from our grassfed beef and lamb and pasture/forest raised chickens and turkeys. There are a lot of bones on a beef so I store them in the freezer until I am ready.

LET ME WALK YOU THROUGH THE STEPS.

Dig out that stockpot that is in the back of your cupboard collecting dust. That is where mine has sat all summer waiting for cooler weather.

Bone Broth Veggies.png

Fill it with an assortment of bones. At Harmonys Way Family Farm we package an assortment of larger and smaller bones in a four to six pound bag. Now cover them with cold water. My stockpot is quite large and holds two bags of bones.

Add the apple cider vinegar, cover and let sit for one hour.

Meanwhile, chop your carrots, onions and celery into one inch pieces and set aside.

NOW YOUR READY TO GET COOKING!

Bring your stockpot of bones, water and apple cider vinegar to a boil. Reduce heat to low. After approximately ten minutes you will have to skim off the scum that is forming on top. (If you leave this on it can give your broth an off-flavour). Using a soup ladle and holding a fine mesh sieve over your stockpot simply skim this off. It will take about 15 minutes to remove most of the scum.

Simmering Bones & Veggies.jpg

Now add your set aside veggies and seasonings.

It is time to let the heat do its job. For beef bones I will put my stockpot in the oven on 250F for 48 hours checking the water level every twelve hours and topping it up as needed. Poultry and lamb bones are done on the stovetop on low for 24 hours.

LET’S FINISH OUR BROTH NOW!

Rich Bone Broth.jpg

You will now have a pot of rich, nutrient-dense bone broth. It is time to strain it and get it ready to use.

Cover another large pot with cheese cloth and carefully strain the hot broth through it. This will remove the bones and spent veggies, leaving your with a beautiful broth. Place in fridge to let fat that floats on the surface of the broth to harden. Once the fat layer is hardened I remove as much as I can and reserve it for frying and sauteeing.

Straining Broth.jpg

I pour my finished broth into quart size canning jars and process it in the pressure canner. Now I have a convenient, easy to use bone broth that I can grab off the shelf whenever I need it. If you don’t want to drag out the pressure canner you can also freeze your broth. At my house freezer space is always at a premium so I prefer to can it.

If I know that I will be using the broth in a short time I will store it in the fridge for up to one week.

HOW TO USE YOUR BONE BROTH

I use bone broth nearly everyday as part of our gut healing, nutrition rich protocol.

We start off the day with a mug of steaming hot broth that we add a little farm fresh cream to.

Lunch might see a thick veggie soup that has broth as its base with the leftover meat from the previous nights supper added for a healthy protein source.

Then for dinner the rice or quinoa will be cooked with bone broth instead of water. Or I will add bone broth to the roast along with seasonings that will turn into a rich gravy.

WANT TO LEARN MORE ABOUT BONE BROTHS?

To learn more about the history and benefits of making and using bone broths I did a blog post called Bone Broths: The Foundation of Soul-Warming Soups.

Are you Absolutely Satisfied with Store-Bought Pork?

HAVE YOU EVER WONDERED WHY PORK DISHES ALWAYS HAVE SO MANY SWEET SAUCES ON THEM? For many years this question never crossed my mind. Until we started raising and eating our own pasture-raised pork. But what lead us to start raising pigs? Neither Larry nor I had much experience with pigs growing up. We started our married life buying all our pork in the grocery store, but then switched to sourcing it from a neighboring conventional pork producer. We were not aware that most of the pork that is available in the grocery stores comes from pigs that have never seen the light of day. They spend their whole life crowded into huge hog barns. They are fed an industry standard diet of grain with no green, living food at all. They are crowded into small spaces with many other pigs where their natural ability to move is restricted. Much to our surprise and horror, we discovered that the neighbor we were purchasing our pork from was raising them no differently than what we could get in the store. At that time, little did we know that eventually Larry would face a digestive issue from this type of pork. After certain meals he would feel sick to the stomach and end up with diarrhea. It got so bad before we clued into the cause. When we quit eating pork these issues went away. Now we had a dilemma. We really like pork but couldn’t eat it anymore. Being the DIY homesteaders we were back in those days we decided to buy a couple little pigs and raise them ourselves. We knew that we didn’t want to raise them in a barn. So outside they went. These were the happiest pigs I ever saw. They were free to roam around their pasture, rooting in the soil and wallowing in the mud while searching for whatever they thought was tasty to eat. We fed them grains from a neighbor, kitchen scraps and milk from our milk cow. When they were big enough to harvest, we sent them to the processor, not knowing if we would even be able to eat this pork. Much to our delight Larry had no adverse reaction to the meat. It was delicious! The meat was firm, not mushy like barn raised pork. It also had a richness to it that we had never experienced before. No more bland and flavorless conventional pork for us. No sauces required! We thought that we couldn’t be the only people who had experienced something similar and wished for a pleasurable eating experience. This success started us on a new farming adventure, raising pastured pork for sale. Encouraged by the success we had with our first pigs we decided to purchase our breeding herd. We have tried many breeds of pigs over the years and have settled on the Berkshire breed. They are a heritage pig that matures slower thus producing an excellent quality meat and the best lard fat that I think you can get. I have heard it said that Berkshire pork is the gold standard of pork among chefs. Besides that, they are very personable and entertaining to have around! And mischievous. I truly believe from our personal experience that all animals that we raise for food need to be able to live in conditions that are natural for them and have the ability to express their God-given characteristics. When we domesticated animals, we became responsible to steward them well. We strive to do just this with all our animals. One of my favorite cuts of pork is the Boston Butt Roast. It is juicy, tender, melt-in-your mouth meat. This is the cut that pulled-pork is made from. It is an economical cut that we also use to make ground pork and our special gluten-free, nitrate-free sausages. When you purchase our pasture-raised pork you will experience what real pork should taste like. We offer a variety of options when it comes to purchasing our pasture-raised pork. Individual cuts to suit your needs. Pork Chops, Traditional salt-cured and smoked ham and bacon, Whole Tenderloin, Boston Butt Roasts, Ground Pork, Breakfast Sausages (Nitrate-free, Sugar-free and Filler-free). Coming soon! Our "1/4 Pork Bundle." Our newest addition to our pastured-pork line-up. This bundle is perfect for a smaller family or if you have limited freezer space. It will consist of a variety of the individual cuts, including Pork Chops, Pork Sirloin Steak, Ham Steak, Bacon, Ground Pork and Sausage. And, last but not least if you want to customize the cuts you receive, we have whole hogs available. You can find all of these options in our online store. Do you want to try my simple Boston Butt Roast recipe? It’s so simple. I place the roast on a rack in my cast-iron dutch-oven. Add a little water. Sprinkle chopped onions on top (I used my home-grown dehydrated onions) salt and pepper. Roast until the internal temperature reaches 160F. I slice it and serve with apple sauce, oven roasted potatoes and a veggie. You can purchase our pasture-raised pork from our online store or from us at the Grande Prairie Farmers Market on Fridays or Saturdays.