Part 3: Straining the Broth from our Beef/Venison Meat
Автор: Yellowknife Homestead
Загружено: 2026-01-02
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Our series continues with Part 3: Straining the Broth!
After you cook the meat for about 12-24 hours, you will have a wonderful meat broth. My meat didn’t have any bones in it, but this broth is still loaded with good nutrients from the meat. Also, by doing this, I am able to get the tallow off of it to use in cooking later (I’ll show you that step in another video)!
I simply strained the broth by using a sieve and then letting it cool a bit on the counter. We will use a lot of this broth for canning the meat and stew later!
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#meatbroth #beefbroth #venisonbroth #homemadebroth #strainingthebroth #homesteadfoodie #homesteading #homesteadersofohio
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