Again, thanks to everyone for your input!
I am cooking my first batch of beef broth as we speak...
I started it yesterday - just about 24 hours ago, and here is my report:
1. I used a 6 LB cut up femur bone. (Cost less than $8).
2. I roasted it but it never really got brown (like I have seen in pictures)
3. LOTS of "fat" came off during the roasting. I would say about 1-2 cups.
4. I removed the marrow before adding the bones to cold water.
5. I added some spices and cut up onion (and apple cider vinegar)
6. It is no grosser than making chicken bone broth, I am happy to report :)
7. It does not smell bad and does not look bad :) It actually smells rather pleasant :)
8. I have not tasted it yet and will not taste it until it cools and all fat is removed. Just like with my chicken bone broth I will season it during the final "re-heat, after cooling and removing fat" stage.
I am thankful to all of you for your encouragement and support :) Without it, I would not have taken on this new adventure :)
Once I have a complete "product" I will report any new findings that others may find useful :)
Again, THANK YOU!!!!!
Oh dear...I started reading some other threads and it "appears" I should have NOT drained the "fat" prior to dumping it into the crock pot. Oopss???
Am I missing something? Are we supposed to put the fat into the broth, only to take it out later? Maybe there is a reason to "cook" with it in the broth making process???
My first attempt at bone broth was a fail. It wasn't appetizing to me and it took forever to actually make (72 hours). It didn't even turn gelatinous. The best part was roasting the bones first and eating the marrow with lots of salt.