Any theories as to why the stock from this year (2nd row of jars) is opaque while last years stock (3rd row) is darker and more translucent?
I did reach a hard boil in this year’s stock a few times while cooking it. It had the legs of a deer, carrots onions celery and some herbs in it.
I’m not concerned about safety just curious
by whatphukinloserslmao
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For reference, I did cut the bones this year in half so the marrow was open to the pot