I use northern Canadian wild game and organic synthetics-free, free-range grass-fed animals only.
It seems completely random that the bone broth gels. This last time I used caribou ribs that the butcher had left in the freezer too long for his liking, so it had the meat, bones and lots of gelatinous viscera on it. It did not gel. I simmered it for 24 hrs or so.
I have had chickens from the same farm and one would gel and the other not. I usually put two or more carcasses in at a time though.
For lots of bones, like the caribou ribs, I allow the broth to reduce to 2 litres from filling a 10 litre stock pot with everything including the water, so I don't think it could be that I've used too much water. Could it?
Are there ingredients that could cause an otherwise gelatinous broth not to gel?
I use veggie clippings and peelings, egg shells, a TBSP of acv, unrefined sea salt, peppercorns, and spring water. The broths are very rich and delicious with lots of fat at the tops of my jars, and my dh likes them diluted a bit because they can be a bit too strong-tasting at 2 litres for him (not for me though
).
Does this happen for you mamas too? Does it matter and do you know why this happens so randomly? I know that if I end up with a bag of bones without joints (moose or bison, usually), then there isn't much gelatin to begin with, but the ribs had lots.
It seems completely random that the bone broth gels. This last time I used caribou ribs that the butcher had left in the freezer too long for his liking, so it had the meat, bones and lots of gelatinous viscera on it. It did not gel. I simmered it for 24 hrs or so.
I have had chickens from the same farm and one would gel and the other not. I usually put two or more carcasses in at a time though.
For lots of bones, like the caribou ribs, I allow the broth to reduce to 2 litres from filling a 10 litre stock pot with everything including the water, so I don't think it could be that I've used too much water. Could it?
Are there ingredients that could cause an otherwise gelatinous broth not to gel?
I use veggie clippings and peelings, egg shells, a TBSP of acv, unrefined sea salt, peppercorns, and spring water. The broths are very rich and delicious with lots of fat at the tops of my jars, and my dh likes them diluted a bit because they can be a bit too strong-tasting at 2 litres for him (not for me though
).Does this happen for you mamas too? Does it matter and do you know why this happens so randomly? I know that if I end up with a bag of bones without joints (moose or bison, usually), then there isn't much gelatin to begin with, but the ribs had lots.
