Category: Carnivore

I WAS WRONG ABOUT THIS – SEE MY NEXT POST!

Okay, my bone broth isn’t quite what I wanted. It tastes fine, though more spice and salt might have been nice. But it didn’t gel.

What’s my plan?

Fortunately, I have a plan. I will be cooking a lot of chuck roast for a friend tomorrow. I’ll be using my bone broth as the base. I’ll also be saving the liquid, my bone broth, afterward, and maybe, just maybe, it’ll pick up some more collagen. It will pick up more beef flavor, that’s for sure.

All good for now! We’ll see how it goes tomorrow.

At the end of it all, here’s the bone broth. The color is lovely. It might need a bit more salt, but what doesn’t? I only had a wee sip while fasting, but it had a lovely, mild flavor. It’s not overly seasoned, as I’m not using much on anything. After cooling in the fridge, we’ll see if it gels. This was my first attempt, and I think I was more successful than not, though it didn’t gel perfectly. Ah well…according to the tips I can find, I either cooked too long or not long enough. Don’t you love the internet? In any case, it tastes yummy.

I’ve blanched and roasted my bones!

To start, I put the bones in filtered water. My tap water needs it; old pipes. Then I boiled it and let it go for a few minutes. Finally, I drained and rinsed the bones. The idea isn’t to cook them, just to eliminate some of the impurities.

Then I put them in my air fryer on the roast setting at 400F for forty-five minutes. I did remove the marrow on the second batch and save it after a few minutes of cooking so it wouldn’t cook away. Sadly, I didn’t do that on the first batch here. Sigh.

Nice and golden brown!!! Now it’s ready for the Instant Pot pressure cooker. That’ll have to wait a bit, though, I’ve a friend in town, and hopefully, we can meet up for a cup of coffee or something!

After two batches of bones in my air fryer, here’s the beef tallow I collected. I’m amused because it’s in an old jar of caramel from “the bad old days.” Off to the right, you can see a container that has pork fat from a pork belly cook!

I have run some errands now, so the rest of the cook is on hold.

Tomorrow, we make bone broth. This evening, I picked up some marrow bones, about four and a half pounds. They are a bit pricey, but this was a spur-of-the-moment decision. I am making some assumptions as well. The first is that the local sticker means the beef was locally raised. The second is that the 100% grass-fed information means they were grass-fed and grass-finished.

I don’t have any bones leftover from my regular meals as I tend to buy boneless beef. That may change as this would be unsustainable. But it’s an experiment for me.

Further, I won’t use veggies in the mix as I’m on a carnivore WOE (way of eating).

Tomorrow, I’ll roast these for a bit in my air fryer. Then, I’ll get to work with my Instant Pot.

My ultimate plan is to use the bone broth created with this to cook the chuck roast I have in the fridge.

Hopefully, I’ll have more about this tomorrow: success or failure.

I’m pretty sure this will be my next attempt at butchery!

He’s actually one of my favorites, even if he isn’t strictly carnivorous.

I told you I was eating a carnivore way of eating. I keep beef, butter, bacon, eggs, and a bit of water in there. What, no eggs? Darn it. I’ll have to see to that tomorrow.

The top and middle shelves have chuck roast I bought this morning dry-brining with Redmond’s Smoke Salt. The bottom shelf has an untrimmed Tri-Tip that’s been dry-brining since Thursday.