93badger Posted July 10, 2015 Share Posted July 10, 2015 This is my 3rd time making beef bone broth. The first time out of the gate I successfully achieved "meat jell-o" after refrigerating my broth. But, these past 2 attempts I have not been able to get the broth to gelatinize (is that even a word?). I've used the SAME amount of bones (3-4#), of the SAME type and from the SAME store. I cover the bones with about 10-12 cups of water, until my slow cooker is about 3/4 full. I bring the mixture to a boil, then set on low for 12-18 hours. After straining the broth I cool it in the fridge, then skim off the fat. I pour into 2 large mason jars, one goes in the fridge and one in the freezer. I cannot get any meat jell-o to form. Also, the broth I've made that has not formed into jell-o doesn't taste as "rich". It's pretty watery. What am I doing wrong? Is it a problem not to have meat jell-o? Please help! Thank you! Link to comment Share on other sites More sharing options...
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