2009   From a friend:

Below is the bone brew recipe I got from Stephen Hessler--a naturopath from AR--who's used it (with prayer) to heal broken backs, etc.  After reading about mullein root and comfrey leaves and root effects on the back and joints, I may have to add some of that to my broth as well.

Bone Build Concentrate Recipe (SLP’s edition)

Fill a large stock pot with raw bones cut into 6-inch pieces or less. The joint ends need to be cut away from the shaft of long bones and included in the pot. Use any kind of bones.

Cover bones plus 1 inch with distilled or RO filtered water containing 1 cup raw Apple Cider Vinegar per gallon of water. (ACV draws minerals from the bone as will distilled H2O)

Cover pot and bring to a boil then turn heat back to simmer for about 6 hours—more if you like. Do not add water to the boiling solution during the cooking cycle.

Once bones have cooked for at least 6 hours, strain out the solids and discard.

Refrigerate liquid until fat has collect on the top and gelatin forms underneath. It’s easiest if you cool this part in a container taller than wide.

Skim off the fat and discard.

The amber gelatin is what you want. The particulate matter that’s settled to the bottom of the gelatin won’t hurt you; you can get rid of it by carving it off the gelatin. Reheat if need be to allow resettling.

If you prefer, you can use all the non-fat gelatin and particulate as consume; add sea salt and pepper or re-cook with celery, onion and herbs for more flavor. It will build strength with near-zero calories, carbs or fat grams and you’ll gain the benefit of any minerals you missed.

~Freeze in week-dose quantities: minerals do not degrade but flavor may.

Mineral concentrate will keep in the refrigerator for several weeks. I’d add a drop or few of iodine or a drop or few of oregano oil just to make sure it stays bacteria-free. To process it for long term storage it needs to be pressure canned for 1 1/2 hours at 12-15 pounds pressure. (which is why I’d freeze it in smaller batches)