It's not soup yet, but it is a great broth. My neighbor went to a butcher/meat processor and picked up a huge load of beef bones cheap. He takes the meat off of the bones and feeds it to his sled dogs. Well, he had more bones than he could use and so asked me to take some off of his hands. I inspected them. They were fresh and good, mostly leg bones with plenty of marrow, and bits of meat. I took about 15 lbs off of him and threw them into my caner pot with enough water to cover. I simmered them for about 7 hours, stirring about every 20 to 30 minutes. When done, I removed the bones and put the broth into gallon freezer bags. I cooled them in ice water and stuck them in the fridge. When I checked them, I expected to see a fair amount of fat hardened. But as I though about it, there was virtually no fat on the bones, plenty of gristle and some meat though. The liquid had gelled into what could best be described as rubber. I now have two gallons of ruberized beef broth.
Yes, I know that collagen is what gelatin is made from. But I've never seen it quite so resilient as this is. It litterally bounce (still in the bag of course) when dropped onto the floor. This is gonna make great soup or sauces when liquefied and seasoned. I'm almost tempted to try and turn it into demi-glace; but that's another 5 hours or so worth of work. I may simply make it into a really good soup or sauce.
I mean, you oculd almost play basketball with this stuff.
Seeeeeya; Goodweed of the North