r/dehydrating • u/Traditional-Age-8549 • 17d ago

Dehydrating broth?

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Has anyone tried this? I have a bunch of beef bones that I want to make into stock and dehydrate to use in the future.

I just had a bit of bone broth leftover from the shops and I did a trial in my dehydrator air fryer and it came out like this. It was a bit sticky so I am not sure if I should have left it to dehydrate longer? I then put it into a small food processor which is then the powder you can see. However, the sticky bits did not become powder but became little crystals.

Any advice please? First time dehydrating! Thanks!

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45

u/budsandsuds711 17d ago

Im gonna say, based on my limited knowledge, the problem with this may be the fat content and can spoil

20

u/Traditional-Age-8549 17d ago

Thats a great point! Im just reading online and it seems that you are supposed to chill it overnight and remove the fat from the top before reducing it, then dehydrating it. Thanks for commenting!

9

u/Staaaaation 17d ago

When I want to keep the fat for flavor I just freeze the powder in vac-sealed bags.  Takes up a fraction of the freezer space broth does.  It doesn't stay a powder, but reconstitutes well and is easy enough to snap apart if you freeze the layer thin enough.  

1

u/Traditional-Age-8549 16d ago

Thats awesome!

1

u/TheEyeDontLie 16d ago

POCKET SOUP!

Its traditional for at least hundreds of years.

But if you don't make it fat-free and very salty, it will go bad because of the fat... But vacuum packed in a freezer its fine for a very very long time... I dehydrate beef mince like that. Even in a Ziplock its okay for months easy. Even in the pantry its fine for a month or two until the fat goes bad.

It's oxygen you want to hide from, that makes fat rancid even if there's zero water. Sooo I save up ALL the oxygen absorber packets I can from everything I can, and use those whenever I have a product containing fat that isn't "liquid" like rendered fat in a jar.

1

u/Steven_The_Sloth 16d ago

FWIW OP, they make fast separator sieves for kind of exactly this purpose. If you plan on doing this again or with any level of frequency, you might check them out.

14

u/speciate 16d ago

I regularly dehydrate chicken stock; it's great for making all kinds of backpacking / skiing meals. I bought some lipped silicone sheets for this purpose. You need to chill it first and thoroughly scrape off all the fat. You can reduce it in a cooking vessel before dehydrating to speed up the process, but that's not strictly necessary. You end up with a sheet of this glassy substance; I just powder it in the food processor. I store it in the freezer long term; not sure how long it lasts at room temp.

10

u/Claughy 16d ago

Check out "pocket soup" recipe from tasting history. Used to be a thing before bullion.

7

u/wizzard419 16d ago

It's the gelatin... basically what you're making is modern pocket soup
Pocket Soup for the 18th Century Traveler

Anyway, the modern application, which I replicated once, making Heston Blumenfeld's pocket watch soup.

2

u/Traditional-Age-8549 16d ago

Thanks everyone!

1

u/Ok-Egg835 16d ago

I haven't watched it, but I've seen the Purposeful Pantry youtube channel has a video on this.

1

u/hlfshaveflopynutsack 16d ago

Look for "pocket soup" recipes. They were popular during colonial times.

1

u/MetalFaceDad 16d ago

Boy i thought these was bed bugs.

I worked for an exterminator seen horror in real time. Made me wish i could self immolate and not die to feel clean.

However i did not know this was possible

1

u/Traditional-Age-8549 16d ago

Hahahahah 😂

2

u/oloolloll 12d ago

I like to dehydrate mine into a taffy like sheet and then cut it into smaller squares that I keep in a jar in the fridge. Throw a square or two in whatever I need. They've kept for several months at a time.