Tuesday, November 11, 2014

Pork Bone Stock

Last weekend we made over 30 lbs of sausage.

For recipes visit:
Maple Breakfast Sausage
Sweet Italian Sausage

Once the meat was sliced from the bones and joints of the pork, I added them to our slow cooker with two large onions, several cloves of garlic, a few ribs of celery and some salt and pepper. I covered the bones with water 3/4 of the way and set it to low. This was Friday night.

On Saturday morning, the bones had softened away from the joints and the marrow was turning a deep golden brown...the house smelled delicious to say the least! I broke the bones apart and pressed them down into the cooking stock.

Sunday morning, the stock was ready.

I removed the large bones with tongs,

and strained the smaller bits out with this Spider Ladle.

Then we poured the stock through a mesh strainer and placed the broth in the fridge to chill.

Monday morning the stock had solidified with the fat conveniently on the top.

I spooned off as much of the fat layer as possible,

and re-heated the gelatinous bone stock. (Side note: This is absolutely delicious spread on crackers or on toast.)

Once the stock had melted again,

I poured it into a container and popped it in the freezer for storage.

I love to pull homemade pork stock out on nights when we have breaded pork chops and mashed potatoes. You can make a delicious pork gravy even though pan fried pork chops produce little-to-no juice.    

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