Bone Marrow “Butter”

here’s how i create bone marrow “butter”. i call it butter because that is the consistency and texture my tongue and mouth experience.

the recipe:

8-10lbs of grass-fed and grass-finished marrow bones (not knuckle bones). i get these from local farms as well as sprouts. i only get the grass-fed bones from sprouts. i did my best to research the company they sell. the company seems to be “legit”. the beauty of the bones from sprouts is they are cut into 2 to 3 inch pieces so its really easy to get the marrow out of each bone. it will be more fun and challenging the longer the bones. 5” is about as long as i will attempt since i do not have a vice and saw at home. fyi, a few butchers will offer and or cut the bones like a “canoe”. i believe it’s referred to as a “canoe cut”

1 wooden chopstick

1 pot on the stove

1 standard rectangular pyrex glass dish with lid for storage

salt

cayenne

any other seasoning that resonates with you

here’s the process:

i let the bones sit out from the freezer for 4 to 8 hours. i have no reason for this other than the hypothesis of the marrow falling out of the bones easier

when i am ready to begin the initial baking process, i set the oven at 390 degrees. there is no science behind this number.

i use a glass rectangular pyrex dish and have two layers of bones depending on how i place them in the dish

i bake them for around 30 to 40 minutes. once you do this enough, there’s an aroma you are looking for… ya know… like when you bake sweet potatoes… you can just “smell” when they are ready? well at least my nose can hahaha

i take them out and let them cool. here’s “tricky” part. if you let them cool too long, it’s more challenging to get the marrow out. start hollowing them out too soon and you are burning your fingers. good luck 😎

i use a wooden chopstik to hollow them out over the pot on the stove. when i think i have gotten everything out possible, i set them on a large plate as more will drain out along with the tallow while i work on the others.

once i get all the bones out of the pyrex, i pour all off the yummy stuff in the pyrex using in to the pot on the stove… and yes… including the “brown looking stuff “on the bottom. oh and i usually sprinkle salt over the bones before placing them in the oven.

now i go back to the bones on the plate and use a finger to feel inside of each bone to see if i got everything. and if i didn’t, i usually lick that off my finger. i also turn off the heat on the stove. sometimes i don’t even turn the heat on at all.

after the bones are all cleared and discarded, i pour all of butter from the pot in to a rectangular glass pyrex and put it in the fridge to cool without the lid at first. if you are in a hurry, then put it in the freezer. it will coagulate and act just like butter. i season with salt and cayenne myself and i do it frequently. i usually eat it with a spoon. sometimes i spread it on a piece of sourdough toast.

i’ll let you research the benefits of bone marrow if this resonates with you. i used to make bone broth all the time… for at least a decade. one day i said “what if i just eat the marrow instead of make the broth”. i do enjoy bone broth. knowing myself and how much i enjoy intensity, depth and simplicity… the bone marrow “butter” is a better for me.

enjoy 🤍💖💫 jeff