what do I do with my bone

henapple · November 2014

Does anyone keep their beef bones and boil or make stock?

Also, pork fat. Anyone save for saute?

theyolksonyou · November 2014

I was reluctant to click on this discussion, but morbid curiosity got the best of me. The sorry labrador gets most of the leftover bones in this house.

Dobie · November 2014

Yep, the dogs get em. If its a nice ham bone with some meat on it I save it for greens.

DaveRichardson · November 2014

The cute dog across the fence gets my pork shoulder blades...... I figure it's the least I can do for rorturing the poor think all day long!!!!

henapple · November 2014

Our mini schnauzer can't stomach them. Just wondering if you could make a broth?

NPHuskerFL · November 2014

Lili Ann gets most of em at our home. However, I've used parts from chickens when deboning them for stock. I'm certain it could be done using raw bones whether they be chicken, pork or beef. I've also seen a couple ideas using lobster shells to make stock for oil to top over linguine etc that looked real good.

Botch · November 2014

henapple said:

Does anyone keep their beef bones and boil or make stock? Also, pork fat. Anyone save for saute?

Chicken backbones from spatchcocking, yes (I usually toss them into the freezer until I have three or four). But not beef bones, I never have "uncooked" bones and I doubt rib bones etc, after barbecuing, would have much left in them.

Now, pork fat, or more specifically, bacon fat! I usually make bacon and eggs for breakfast, and I always pour the excess bacon fat into a 28-oz tomato can (it doesn't need to be refrigerated). Then, when I make red chile cheese enchiladas, I soften the corn tortillas in a couple tablespoons of bacon fat heated in a small frypan. It's not authentic Mexican, but it is delicious!

I should try making tortilla chips this way, bet they'd be great!

theyolksonyou · November 2014

The butcher I go to sells "soup or dog bones" in the freezer section, but I haven't really looked to see if they are pork or beef

Eggcelsior · November 2014

I save beef bones for stock or the garbage gets them. I save lard for sautéing, but typically just from bacon.

Egghead_Daron · November 2014

I just trimmed pork shoulders today for bacon and started the bones in for stock. I have read that it is very good and even healthy as long as fat is removed.

CarolinaCrazy · November 2014

re Pork Fat - When I roast Pork Belly, I save off the rendered fat for cooking. It will keep for a couple weeks in the fridge and months in the freezer.

Love that pork fat for cooking.

blind99 · November 2014

If I had enough beef bones to make stock I sure would. I love having homemade stock.

Zmokin · November 2014

henapple said:

Does anyone keep their beef bones and boil or make stock? Also, pork fat. Anyone save for saute?

I can my own beef stock, ham stock, & chicken stock, So YES, I'm a bone hoarder. Wife gets mad sometimes by the amount of ziplocks in the freezer full of nothing but bones, but she sure does enjoy it when I make soup or gravy from my homemade stock. My pressure cooker allows me to can 4 quarts or 7 pints of stock per batch.

Zmokin · November 2014

Botch said:

henapple said:

Does anyone keep their beef bones and boil or make stock? Also, pork fat. Anyone save for saute?

Chicken backbones from spatchcocking, yes (I usually toss them into the freezer until I have three or four). But not beef bones, I never have "uncooked" bones and I doubt rib bones etc, after barbecuing, would have much left in them.

Now, pork fat, or more specifically, bacon fat! I usually make bacon and eggs for breakfast, and I always pour the excess bacon fat into a 28-oz tomato can (it doesn't need to be refrigerated). Then, when I make red chile cheese enchiladas, I soften the corn tortillas in a couple tablespoons of bacon fat heated in a small frypan. It's not authentic Mexican, but it is delicious!
I should try making tortilla chips this way, bet they'd be great!

Au contraire my friend, beef rib bones still have tons of flavor left inside the marrow. And actually, for beef stock, you don't want to boil raw bones,if you have raw bones, you need to roast them in the oven first before boiling for stock to get that Maillard reaction flavor.

Richard Fl · November 2014

Beef Barley & French onion Soup.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1084911&catid=1

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1258997&catid=1

Hub · November 2014

The dogs get them. The dogs always get them. My two Dachshunds are considered my assistant cooks, and assistant cook snacks are part of the deal.

Zmokin · November 2014

henapple said:

Does anyone keep their beef bones and boil or make stock? Also, pork fat. Anyone save for saute?

To answer the 2nd question, I save the bacon fat from when I cook bacon on the weekends and I use it in lieu of oil or butter for certain things. Like when I make omelets, I use bacon fat to pre-grease the frying pan.

cook861 · November 2014

If you want to use your raw beef bones first you have to roast them in a oven @ 350 with pealed onions carrots celery cook untill the bones are golden brown then add tomatoe paste (2tb) then add to a stock pot fill with water let this simmer for 3-4 hours strain keep liquid and discard the rest put stock in fridge.Next day take of the fat from the top .Know you have some beef stock. You can keep the fat if you want to fry any thing with it or threw it out.

Skiddymarker · November 2014

Uncooked ribs make the best au jus. It freezes very well.

+1 with @cook861

SGH · November 2014

@henapple‌- When I read the title I thought oh ****.

bcsnave · November 2014

Wrap your bone in BACON

bud812 · November 2014

I put mine in--- oh **** never mind. :-O

shtgunal3 · November 2014

Bones to the dogs. I sometimes save pork fat when trimming and add to deer meat when making sausage.

PNWFoodie · November 2014

I'm going to be one to disagree. I'm all for making my own stock (I can veggie, chicken, and turkey whenever I have enough to make up a batch.) Beef, on the other hand, has just never been successful for me. Even with prior roasting, the flavor just never gets that "beefy" taste enough to make it worth it for me. I used to feel bad about it until I saw a chef on the food network say the same thing. Now I think at least I'm in good company....

JohnInCarolina · November 2014

Thought for sure this would be another thread on raccoons.

Acn · November 2014

PNWFoodie said:

I'm going to be one to disagree. I'm all for making my own stock (I can veggie, chicken, and turkey whenever I have enough to make up a batch.) Beef, on the other hand, has just never been successful for me. Even with prior roasting, the flavor just never gets that "beefy" taste enough to make it worth it for me. I used to feel bad about it until I saw a chef on the food network say the same thing. Now I think at least I'm in good company....

I agree with much of this; although I generally only make homemade chicken and veggie stock, and we freeze it rather than can. For me one of the biggest advantages is that I can freeze in 1/2 cup increments, so if I just need a bit of stock for gravy, or to deglaze a pan in a recipe, I don't need to open a large container. Beef broth I generally only use in soups, so I can open a 4 cup container and not have bits of it hanging out in the fridge for days.

gdenby · November 2014

Zmokin said:

henapple said:

Does anyone keep their beef bones and boil or make stock? Also, pork fat. Anyone save for saute?

I can my own beef stock, ham stock, & chicken stock, So YES, I'm a bone hoarder. Wife gets mad sometimes by the amount of ziplocks in the freezer full of nothing but bones, but she sure does enjoy it when I make soup or gravy from my homemade stock. My pressure cooker allows me to can 4 quarts or 7 pints of stock per batch.

Another hoarder here. Often maybe half a freezer full of bones. And likewise, I use a pressure cooker.

Also have had beef, pork, chicken, goose and duck fat rendered and frozen.

One of our local markets often has both beef and pig neck bones. Those are great for stock. Large amounts of collagen which makes the stock full of gel.

Something I learned recently was to also save the papery outer skins of onions. They add great flavor and color to the stock, and supposedly have lots of quercetin in them, which is anti-inflamatory. Helps the chicken soup be better when feeling sick.

TN_Egger · November 2014

No need to waste it - lots of guys do make broth, marrow, etc and would appreciate your generosity. Just give your bone to another dude.

fishlessman · November 2014

pork bones, ham bones, raw chicken wing tips, shrimp shells, duck fat, bacon grease. mostly kept for winter use, in the summer i toss most of this for freezer space for ice

theres also a bag i freeze with leftover onions, one with any kind of meat where i can cut a piece off and save it for portuguese rotten pot. normally dont keep beef bones for some reason

Skiddymarker · November 2014

@PNWFoodie and @ACN - Mom always made a light broth, which we use with board drippings for au jus.

Not sure if either of you have tried this but get your butcher to remove the bones on the rib roast and and cut them lengthwise. This exposes the marrow. (Cashier at the local Safeway always asks why I am paying $20 for a bag of bones - they are sold at the same price as the roast - $10/pound)

Roast for 30-40 minutes then pressure cook for an hour at 15psi with one quart of water some browned beef scraps and maybe 1/4 of an onion, 1 stalk of celery for 6 to 8 ribs. For 8 ribs, one quart of water. Let it cool and use as a beef broth base. Mom also used potato water to add some starch.

PNWFoodie · November 2014

@Skiddymarker‌ That may work...but no way I'm paying $20 per pound for bones.

what do I do with my bone

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