I put 5 pounds of beef bones in a slow cooker and cooked on low for 48 hours. I added carrots, salt, pepper, and some bay leaves after 48 hours. The pot had a constant simmer.
After 48 hours I turned off the slow cooker and let it all cool. After 3.5 hours it was still pretty warm.
I strained the liquid and ended up with about 40 ounces that I stored in glass mason jars in the fridge.
I'm assuming I should have been adding water during the slow cook. I only added about 10 ounces of water once. Probably needed a lot more.
I get the feeling that having it all cool down for 3+ hours uncovered was probably not a good idea (bacteria??).
The jars look to be majority fat (or a good portion). There is a dark brown liquid on the bottom and a golden color settling on top. The liquid was greasy when I was handling the bones. Is there too much fat?
Also, is there a good way to strain the broth? I just ended up tossing the bones and carrots in the trash. Then I took a cup and strained the liquid into mason jars. Should I have kept the bones in the pot while straining?
Thanks for the feedback!