Buck Broth - Smoked Venison Bone Broth

Join me as I make 32 pints of Smoked Venison Bone Broth and pressure can it to put up in the pantry for long-term storage. This is one more way to make use of another part of your deer; and a part that is often wasted and discarded at that. I smoked the bones in the smoke house over oak logs, then pressure cooked, and pressure canned all 32 jars made from one (almost) whole deer.

Recipe As Follows
Bones from one whole deer
3 large onions
7 heads of garlic
3 large carrots
The leafy half of a head of celery
A good grip of parsley
One Healthy Glug of Apple Cider Vinegar

Smoke Bones for 3-4 hours, hot smoke
Combine all other ingredients with the smoked bones in a pressure canner or cooker
Cook at 10 lbs pressure for 3 hours
Strain and Ladle into jars
Process Pints for 20 minutes and Quarts for 25 minutes at 10 lbs pressure (adjust for altitude)
Stock in your pantry to use for soups, stews, crock pot recipes, chili, gravy, or anything else you want to add a rich, smokey flavor to.
Enjoy! Let me know if you have any questions in the comments below, as well as any suggestions for future videos!

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