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Pork stock bones

Answered on March 28, 2017
Created March 28, 2017 at 12:40 AM

I work for a summer camp the utilizes traditional cooking methods. Recently I have been asked to make pork stock with two hog carcasses from a hog rost with our donors. In the past I got the bones for my stocks from the local butcher and the bones would be cut into 3 inch pieces. Do I need to cut the bones of these hogs in a similar manner? I have heard that if you don't cut the bones you don't get the nutrients from the marrow, is this true? I usually simmer my stocks for 60-70 hours and the bones are pretty brittle after 40 hours could I put whole bones in and then break them after 40 hours? Do I even need to break the bones? What is your experiences with cut bones vs uncut bones?

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1 Answers

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96440612cf0fcf366bf5ad8f776fca84

(19483)

on March 28, 2017
at 01:16 PM

60-70 hours is quite a bit.  You can stop when the bones start to fall apart.  It's true that the more you chop up bones the more surface area is created and the easier it is to break them down, but it's not required.

You're better off roasting marrow bones, adding some salt and eating the marrow first.  That way you're less likely to damage the proteins and fats within.

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