Hi all, well tonight I have started what I hope is a great beef broth. So far, the plan is to roast my bones for at least 2.5 hours tonight, put it in the fridge over night and continue it in the morning. I want to eventually pressure can it if I have enough volume and it’s delicious. My friend from cooking class Chef Willis will be giving me his recipe and some tips. He’s a good guy. I will continue this as I go forward. I think part of the trick is to take it easy, give it lots of time and cross your fingers!