stock-meat
Save your bones: beef, pork, any foul. Meat stocks are always better than bullion and easy to make. Low (heat) and slow (cook time) is the recipe for success here. If you make a large patch, you can either freeze it, or can it and it will store for a long time.
Ingredients
2 lbs bones
16 cups of water (1 gallon)
2 tbsp vegetable oil
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