Home made beef bullion experiment success
 

I made about 25 lbs of beef into beef jerky, but I found that if I made chili or soup from it it took a real long time to cook to where it was tender enough to be good, and that it tended to make the chili too salty even when adding no other salt.

Well, I had canned a bunch of quarts of veggie beef soup that was good, but too thick after canning because the barley absorbed so much of the liquid. My solution for that was to add water, but then the soup broth lacked flavor. Obviously, adding beef bullion powder would fix it...

What I did is took beef jerky and ground it in my food processor, but that couldn't do the job, so then I tried my little high speed coffee grinder and ground it till it was like powdery fuzz. I found that I can use it just like dried beef bullion to add flavor and saltiness, and it dissolves instantly into the broth. It will also keep in a jar much more easily than as pieces of jerky, and is a lot less expensive than buying bullion at $2 or $3 for a little tiny jar. After grinding it, I ground a piece of bread into fine breadcrumbs in the grinder and then wiped it out to clean the beef flavor out of it without having to put it in water.

Re: Home made beef bullion experiment success
 

That's pretty nifty and thrifty bob.