np307
Ten Pointer
I know some people like to debone the meat when they are packing out deer. I can understand the weight savings, but I don't personally because of making stock. With the bones from the quarters of a deer, you can make a gallon of fairly strong stock. I prefer to make stock using the pressure cooker. Throw the bones in plus whatever vegetables you prefer (for a meatier tasting stock, brown everything first) and roll at the highest pressure for an hour or so. Strain it off, let the stock cool to bring any fat to the top so you can skim it off, and you're ready to store.
If you don't have a canner, the best way to store stock is using freezer bags. Put however much you want in a bag, get all the air out, and lay it flat in the freezer. That way you can quickly thaw it when you need it. I prefer to can it though so it's just as convenient as store bought stock.
If you don't have a canner, the best way to store stock is using freezer bags. Put however much you want in a bag, get all the air out, and lay it flat in the freezer. That way you can quickly thaw it when you need it. I prefer to can it though so it's just as convenient as store bought stock.