From meager beginnings in 2009 with one pickup truck, one freezer containing one head of grass fed beef, & vending at local north central Florida Farmers Markets, the start up local grass fed beef company has grown into the largest independent “one stop shop” producer of all local sustainable proteins. The Florida Fresh Meat Company has grown & blossomed into a thriving family of local sustainable farms recognized as “The Florida Fresh Family of Farms”.
Basic bone broth recipe:
Ingredients: to yield approximately 7 Qts.
3.5 to 4 lbs. Bones
1 large Onion cut in half
2 stalks Celery cut up
2 large Carrots cut up
2 tumeric roots sliced
2 tablespoons apple cider vinegar with mother
Add clean farm raised bones to a stock pot, crock pot or pressure cooker. The bones can be from any animal: Beef, Pork, Lamb, Goat, Chicken, venison, fowl, fish etc.
The bones should include marrow and cartilage. Tendons, chicken feet, pork feet, ears or tail are also excellent to include.
Add 2 Tablespoons of apple cider vinegar to pot and fill up with water-to the point that all bones are submerged, and set at low.
Cooking time is generally for 24 hours, but can be up to 48 hours. Pressure Cooker time should be 4 hours.
I suggest starting with 4 hours cooking time for anyone with a compromised immune system. Cooking time can be increased in increments per batch to work up to cooking for 24 hours to get the body used to it and to check for reactions. The reaction to the glutamate can sometimes be uncomfortable while the body heals and balances.
The broth can be used as a stock for soups and adding vegetables and or meat for added nutrition and palatability.