As promised before in our previous blog post, we documented making bone broth from the beginning.
We started off with raw bones (beef bones are on the left and pork neck bones are on the right). Pork neck bones are relatively inexpensive so we definitely recommend them.
Then we set the slow cooker and forget about it for at least 24 hours. The bones will break down and the pork neck bones mostly just dissolve away. When you take the bones out they crumble with any sort of pressure (it doesn't take much). We remove the bones and let the mixture sit in the fridge and remove it when the fat forms a hard layer on top of the liquid (which turns into a jelly like form when chilled).
|After being chilled the mixture becomes a jelly from all of the cartilage that dissolved|
Once it is chilled and the fat is removed we mix up the jelly mixture and place it in ice cube trays to freeze it. The mixture is only good in the fridge for 4 days and we can't use that much in 4 days so we freeze it and just defrost when we feed the dogs. The little dog gets 2-3 cubes a meal (he eats twice a day).
This may not be for everyone and we get that but we think it benefits our cancer patient and helps him battle his lymphoma. Feel free to follow us on Instagram.
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