Are we eating the right bits ?

I have been playing around with cooking down sinew and boiling bones. Why, you may wonder would someone not obsessed with Macbeth do that, well let me explain.
Collagen as we all know is very important for skin and joints, it is in cosmetics and sold for joint support.
But it goes further than that, Collagen is the most important protein matrix in our bodies. Most peoples diets are deficient which is easy to demonstrate when nails and skin improve rapidly with Collagen supplementation.
So here we have the most complete and important protein from the game we take being discarded or left on the hill.
Bones are made of one type of Collagen and sinews another. Cooking them down in water breaks the Collagen into a semi Hydrolyzed form which is easier to absorb. Not as good as the commercial product where enzymes are used to finish the process but still very good for us. Bones are also the bodies storehouse for minerals, so every stew and soup should have bone stock or 'Broth' added.
Keep those deer bones, saw them up and boil them to make a gelatinous stock and keep the sinew and gristle trimmings including silver-skin and cook them with your stews. The leg sinews like hamstrings are gold and are made of a different type of Collagen. Keep these and cook them till they have melted.
12 grams per day is the dose that is needed to make a difference. 1 kg sinew + 1kg water when boiled down = 2kg @ 50% = 24 grams / day dose
If you cant carry it all, leave the backsteaks behind for the birds and take all the sinews and leg bones home

Fine by me - anything we shoot this weekend, I’ll take the back steaks and you can have the gristly bits 😜

Well yes, joint support is going to be in demand after the next election.

But all the same, I'll stick to back steaks I reckon. :thumbsup:

aha,,by the two replies its obvious that people find change hard,,my cats will do well when i get back into hunting

No wonder my dog is so healthy...she eats all that crap.

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Originally Posted by DavidGunn

No wonder my dog is so healthy...she eats all that crap.

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Exactly the point. Puts a spring in your step and a shine on your turds !

I do this with small game. Thickens the liquid, nice and gelatinous. Any left over liquid is made into vege soup, full of hippy food like lentils. Soup like my mother would make that you could pretty much spread on toast.

We have a student at work who is getting collagen off animal skins with acetic acid, which I'm drying in the freeze dryer. They are planning on feeding it to some animals to see if it improves their ligaments etc...

If you're old enough to need joint support, you are too old to be fit and proper. I'm paraphrasing GCNZ... :D

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Originally Posted by Bol Tackshin

If you're old enough to need joint support, you are too old to be fit and proper. I'm paraphrasing GCNZ... :D

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Oh crap. Just realised she's talking about me in 7 months! WTF!!!

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Originally Posted by mopheadrob

Fine by me - anything we shoot this weekend, I’ll take the back steaks and you can have the gristly bits ��

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Well how did that work out, the deer is hanging up at my place complete with sinews, bones and backsteaks.

Last night I had a boil up of deer sinew and bones, having cracked the bones open first. Let it cook for ages in the pressure cooker. Put it in the fridge this morning and just checked it now. What a great brew - solid spoon bending gelatine / collagen. First impressions are that after a couple of doses one woman wont be enough !!

I question your "fit and proper" status friend. Its making me gag just thinking about that :D

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Originally Posted by mopheadrob

Fine by me - anything we shoot this weekend, I’ll take the back steaks and you can have the gristly bits ��

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Goes for me too, can’t go past a nice backsteak

Okay I'll bite (ha)

What would you say would be the best way to make a palatable method of eating the bone broth. Just boil it up and use it in a casserole?

Yeah, good stuff. :)

It's nothing novel; people have been doing it for thousands of years. In addition to making use of bones, hunters have eaten eyeballs, the brain - and other organs - in addition to muscle meat.

Part of the reason a meat heavy diet is linked to poor health (in Western society) is that we often give the cold shoulder to any part of an animal that doesn't look like a steak.

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Originally Posted by Mr Browning

I question your "fit and proper" status friend. Its making me gag just thinking about that :D

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That is a rather 'prudish' comment surly Mr Browning ? There is nothing in the Arms Code that restricts the number of women in our lives. What is more, most blokes wouldn't gag at the prospect of a threesome.

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Originally Posted by Russian 22.

Okay I'll bite (ha)

What would you say would be the best way to make a palatable method of eating the bone broth. Just boil it up and use it in a casserole?

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Sinew has one type of Collagen and bones another, so a bone broth alone won't do it all. That is why I have made a combination brew. I put two litres of water into the pressure cooker with the sinew and cracked leg bones of one spiker. The longer it is cooked down the better the collagen will be hydrolysed. This will not produce a perfect product like the commercial stuff made with enzymes but is a lot cheaper than $90 for a months supply. It is not at all unpalatable, the jelly is much stiffer than the jelly your mum made you for desert, but not unpleasant or slimy. Because it is so high in protein and moisture it will be adored by bacteria, even in the fridge so best to pour it out into a rectangular pie dish whilst warm, let it set in the fridge and slice into cubes and freeze them - they need to be separated and sat on a surface that they wont stick to while freezing.
Once you have your frozen cubes they can be added to meat dishes, thawed and added to breakfast cereal, popped into a drink at night - whatever. Man Food

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Originally Posted by 7mmwsm

So technically a steak with the silver skin left on should be better for you. And pig trotters should be sold as a health product. I love trotters.

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Technically yes. However steak cooking is fast and does not 'break down' the collagen. Better to trim the steak and keep the silver skin aside to be cooked along with the bones an sinew.
Trotters are excellent and should be $100 kilo

Trotters and pig skin I don't eat...I have seen the shit they walk and roll in...clean it up as much as you like but cooked pig shit is still pig shit.

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Originally Posted by DavidGunn

Trotters and pig skin I don't eat...I have seen the shit they walk and roll in...clean it up as much as you like but cooked pig shit is still pig shit.

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Leviticus 11 ?

The best venison stew/casserole comes from the shin fillet and neck with all the sinew. its excellent and the best part is any left over will be venison pie the next day.

sweet glutinous meat with a little blue or cream cheese warped in crunchy butter.:thumbsup:

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Originally Posted by Mr Browning

I question your "fit and proper" status friend. Its making me gag just thinking about that :D

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Haha...maybe @Moa Hunter needs to add an eye of newt to his cauldron to cap it all off

Yeah the shin meat is the tastiest meat on the animal in my opinion and a casserole can only be enhanced by sawing up the leg to create shin on the bone, cook till it falls apart. [The good gel stuff Moa's talking about rises to the top if left over night and a good low fat venison stew should have plenty]. Kangaroo tail is good like this to but needs about 2 days cook till it falls apart. Deer neck would probably be great but a lot of weight to carry so I've never bothered.
Now days I give away most of the rump and just eat the back steaks and shin.

Slow cooked/smoked veni ribs are bloody good too, full of gelatiny connective tissue.

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Originally Posted by Frodo

Yeah, good stuff. :)

It's nothing novel; people have been doing it for thousands of years. In addition to making use of bones, hunters have eaten eyeballs, the brain - and other organs - in addition to muscle meat.

Part of the reason a meat heavy diet is linked to poor health (in Western society) is that we often give the cold shoulder to any part of an animal that doesn't look like a steak.

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I had the liver from the Fallow I shot last Friday for breakfast on Saturday. Does that count?

When I cook a hare for three hours in liquid cream, I get all the benefits of the collagen senews and bones somewhat offset by the fat of the cream :-)

We had a big dose of collagen with our dinner tonight.

And it was absolutely delicious in a sticky smoky kinda way....

Beef cheeks smoked low and slow for 7 hours.

A cut of meat you could never eat unless cooked for a long time.

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Originally Posted by Rushy

I had the liver from the Fellow I shot last Friday for breakfast on Saturday. Does that count?

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Have you been watching 'Silence of the lambs' again Hannibal ?

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Originally Posted by Strummer

Haha...maybe @Moa Hunter needs to add an eye of newt to his cauldron to cap it all off

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I have given the idea of Mr @Strummer a bit of thought this afternoon and it is not without merit. I proceeded to inspect live Skinks eyes to establish whether they would be used as a suitable substitute for Newt's, of which I am embarrassingly short. Whilst inspecting the 'Eye of Skink' the tail broke off so I duly added this to the pressure cooker. Held under restraint the Skink shot out his tongue and this was just the Catalyst required for me to realise that adding cooked and sliced deer's tongue to the liquid jelly would make a superb sandwich filling, much like the tinned lambs tongues we used to get. Adding Tongue would also supply the amino acids missing from Collagen along with the benefit of sliced velvet antler added to the cooking bone broth.

Just add some cider vinegar (or wine) to your bones and water and it will help extract the collagen in the connective tissue that adheres to those bones.
It also helps with chicken soup:)

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Originally Posted by Moa Hunter

Have you been watching 'Silence of the lambs' again Hannibal ?

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Oops

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Originally Posted by turtle

Teaspoon apple cider vinegar first thing each day, changed my life. And I'm not into this sort of thing. :thumbsup:

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What did the cider vinegar change ? After all it is only acetic acid but lots of people say it really works

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Originally Posted by diana2

Just add some cider vinegar (or wine) to your bones and water and it will help extract the collagen in the connective tissue that adheres to those bones.
It also helps with chicken soup:)

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That would be a very easy addition if it works. Does the acetic acid actually break the Collagen bonds or does it dissolve the mineralised part of the bone ?? Certainly acetic acid (vinegar) softens bones in bottled Salmon etc. making them edible.

And here is some about tongue - we should be eating it. https://www.google.co.nz/url?sa=t&rc...GxBwjRtKpkK-_D
When I have cooked tongue in the past I have let it cool submerged in the cooking liquid and found it very easy to skin. If it is cooled down dry it will be very difficult to skin. Skinning hot works but results in burnt fingers

I eat a bit of velvet , it has got to be good for you.