Ingredients
Scale
- 3 pounds bison bones
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, crushed
- 2 tablespoons apple cider vinegar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 bay leaf
- 10 cups water
Instructions
- Preheat your smoker to 225°F.
- Smoke the bison bones for about 2 hours until they are nicely browned.
- In a large pot, combine the smoked bones, onion, carrots, celery, garlic, apple cider vinegar, salt, peppercorns, bay leaf, and water.
- Bring to a boil and then reduce to a simmer.
- Simmer for at least 12 hours, adding more water if needed.
- Strain the broth through a fine-mesh sieve, discarding the solids.
- Let the broth cool, then refrigerate or freeze.
Notes
- For a richer flavor, roast the vegetables before adding them to the pot.
- This broth can be used as a base for soups or enjoyed on its own.
- Prep Time: 30 minutes
- Cook Time: 12 hours
- Category: Bone Broth
- Method: Smoked
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 0g
- Sodium: 500mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 15mg