Let me see if I've got this straight. Adding vinegar to bone broth helps leach the minerals out better, but it also makes it stink to high heavens while it's cooking. You can make it without vinegar, but it will require longer cooking time to get the minerals out. Does that sound about right?
I use the juice of a lemon, squeezed, and I add the squeezed shells to the bones water etc, not vinegar. Smells nice, tastes nice and adds various things including pectin.
I cook my grass feed beef bones for four or five days and then grind (actually squish) up bones for plants and cat's bone meal,( when I don'T give her real meaty bones.) I Never use acid. Way back at my personal Paleo "Genesis" I read quite a few science type articles debunking the vinegar/lemon juice theory. The "consensus" of the authors was that the few tablespoons of household acid were way too mild to make a difference. In fact , if you think about, you might not want it to be strong enough to actually make a differnce. The acid used by comercial bonemeal producers( BIG BONEMEAL? ,I suppose you'd call them) would be adifferent story. They don't let 4 gallon pots simmer for four days on a back burner. They use ACID, real industrial MotherF*cker ACID! Probably takes a few hours!!....So experiment and see if these so called MAVINS were(are) correct. I've put my chips on them for now, but I'm willing to use acid if convinced......I'm not convinced soley because Sally Fallon tells me so. While I admire Weston Price and Pottenger(and his cats) greatly, I'n not so quick to yield to everything the modern WPclones have to say. I enjoy going to their pot luck dinners, and Tom Cowan MD's website is excellent, but....they don't "look" like they are on the cutting edge of nutrition like Paleo People are. I prefer to stick with" my kind".:)
The WAPF recipe is 2 TBSP vinegar for 4 quarts of water for chicken stock and 1/2 cup for 4 OR MORE quarts of water for beef. I think they are assuming that you're going to use much more than 4 quarts of water in your pot so they upped the amount of vinegar. I've never used that much for 4 quarts of water. Honestly I'd cut down on the amount of vinegar you're using and that get rid of the problem while still giving you a high quality end product.
For what it's worth I don't use much vinegar - maybe half a cup in a big pot - and it doesn't smell at all.
MY question, is there a nutritional difference between different acids? For instance lemon juice instead of vinegar?
I havent seen the need to add vinegar. I cook the stock in pressure cooker and it does such a good job of softening bones, even beef knuckles, that you can even eat them if you desire. Only takes like under 3 hours for beef and an hour and half for chicken.
It is my understanding that the vinegar assists in leeching the nutrients out of the bone. Only a small amount is needed: 2T for 3.5Q prepared stock.