Since I don’t use bags of mixed goat or bison bones regularly, this will be the last bone + tendon combination in this first series of comparisons.
Also, I will more than likely only use beef tendons as a lean collagen base going forward now that I found a local supplier. Not much of a need to have grass-fed tendons shipped to me anymore.
One thing I have noticed after making this broth is that I am not measuring the liquid contents accurately.
The glass containers that I use for the tallow/lard are labeled as ‘1 Cup’ containers but without any markings or clarification. Does it have a one cup capacity when filled to the top? Because that would mean you can’t place the lid on normally and thus use the container as intended. I assume one cup is just under the inside lip of the lid. Either way, this will be the last time I make assumptions regarding tallow.
Likewise, I have not been using the scales on the mason jars to measure the total amount of broth made. Will start doing so with the next broth.
Recipe
Total: 7.2 lbs
- 4.1 lbs Mixed beef bones
- 2.0 lbs Beef tendons with bone
- 1.1 lbs Bison tendons
Base
- 1/4 cup Balsamic vinegar
- 6 tbsp Salt (rounded)
- enough Water to cover contents
- 30 hours Simmering
Results
Product
- 4.5 cups Tallow
- 5 servings Meat and tendons
- enough Broth for me for a 90-hour modified fast
Like the pork and unlike the lamb broth, this definitely tasted as expected: like beef. Possibly my favorite broth of the three—but maybe I’m biased since I grew up eating a lot of beef knuckle soup.
Sharing another similarity with pork but not with lamb, the meat and tendon combination from this was good enough to eat on its own. I still find that weird so lamb broth will be the next one I make.
This tallow is harder than the lard but not as hard as the lamb broth tallow. I wonder if this means that lamb fat has more stearic acid than beef fat.
