#3023618 - 11/08/12 05:48 PM
Re: Things to consider: Femur Bones
[Re: Poser]
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cecil30-30
16 Point
Registered: 12/05/06
Posts: 13277
Loc: Morgan Co
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Yeah, it's great. It's even amazing.
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#3025775 - 11/09/12 08:41 PM
Re: Things to consider: Femur Bones
[Re: Poser]
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TAFKAP
12 Point
Registered: 11/06/09
Posts: 7005
Loc: Memphis
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Yeah, it's great. It's even amazing. You just have to remove any rendered fat before freezing. It's not as much as you think it will be either. While the stock is still hot, it won't taste gamey at all, but the fat will surface and concentrate upon cooling.
Freeze the entire pot of stock, then set the block of ice out to "thaw". The fat will soften first, and you can scrape the whole thing without having to skim and skim and skim and skim and skim.
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#3025964 - 11/10/12 03:42 AM
Re: Things to consider: Femur Bones
[Re: TAFKAP]
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Poser
14 Point
Registered: 07/28/10
Posts: 8397
Loc: Tennessee
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Yeah, it's great. It's even amazing. You just have to remove any rendered fat before freezing. It's not as much as you think it will be either. While the stock is still hot, it won't taste gamey at all, but the fat will surface and concentrate upon cooling. Freeze the entire pot of stock, then set the block of ice out to "thaw". The fat will soften first, and you can scrape the whole thing without having to skim and skim and skim and skim and skim.
Good idea. Or you could just freeze the individual jars and do the same. The cheese cloth after the fat sets and the stock is cool would work, too. Basically, just seperate the fat an you are good to go.
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#3028769 - 11/12/12 06:14 AM
Re: Things to consider: Femur Bones
[Re: Poser]
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BuckWild
TnDeer Old Timer
12 Point
Registered: 09/27/99
Posts: 5416
Loc: Memphis or Birdsong Creek
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You don't have to freeze it to get the fat off. Just cool it down by sitting the jars in the fridge for a few hours and the fat will lift right off with a spoon...
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#3029231 - 11/12/12 10:26 AM
Re: Things to consider: Femur Bones
[Re: BuckWild]
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Poser
14 Point
Registered: 07/28/10
Posts: 8397
Loc: Tennessee
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You don't have to freeze it to get the fat off. Just cool it down by sitting the jars in the fridge for a few hours and the fat will lift right off with a spoon...
Yeah, sorry that wasn't clear. That's exactly what I did.
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#3029329 - 11/12/12 11:44 AM
Re: Things to consider: Femur Bones
[Re: Poser]
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Crosshairy
8 Point
Registered: 08/22/06
Posts: 2159
Loc: Bartlett, TN
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Pardon my ignorance, but I assume that the stock can later be frozen with no adverse effects on taste, right?
I think my parents used to recycle old milk jugs to use for keeping stock, but it was in my early childhood and the details have faded.
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#3029380 - 11/12/12 12:08 PM
Re: Things to consider: Femur Bones
[Re: Crosshairy]
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Poser
14 Point
Registered: 07/28/10
Posts: 8397
Loc: Tennessee
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Pardon my ignorance, but I assume that the stock can later be frozen with no adverse effects on taste, right?
I think my parents used to recycle old milk jugs to use for keeping stock, but it was in my early childhood and the details have faded.
Yes. I freeze them in mason jars that are 80% full to leave from for expansion. Milk jugs would be fine or gatorade bottle etc.
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It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
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#3029454 - 11/12/12 12:42 PM
Re: Things to consider: Femur Bones
[Re: Poser]
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Deck78
4 Point
Registered: 10/07/10
Posts: 407
Loc: Lurking in Williamson CO
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That tallow on the top looks way too good to throw away!
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#3029586 - 11/12/12 01:35 PM
Re: Things to consider: Femur Bones
[Re: Deck78]
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Poser
14 Point
Registered: 07/28/10
Posts: 8397
Loc: Tennessee
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That tallow on the top looks way too good to throw away!
Its not that bad, really, but that is what everyone complains about being gamey.
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