Soup bones / marrow bones

Jevi’s notes

Soak the bones in cold water for 30–45 min, then cover with fresh water plus 1–2 g salt per quart and hold at 185–195°F for 4–6h. Longer isn’t better. Strain, reduce if you want to save freezer space, and freeze.

From the Primal Cut Sheet post Bone Stock: Elixir of Life.

Thaw (fridge)

Planning estimate for a 2 lb package: ~36 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Bone stock (either) · oven 200°F
  Est. cook: ~480 min for 2 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.