Rinse bones first with cold water.
To remove the blood from the marrow, place the bones in a pan of ice water with 1 teaspoon coarse sea salt per 1 cup water. Refrigerate for 12 to 24 hours. change water 4 times.
Place dried bones on a pan to smoke.
After soaking your wood chips for approximately 10 minutes, add them to the smoke box.
Turn power on. Press and hold smoker key for 3 seconds.
Press smoker key. Press the up or down keys to set time. Time is set for 20 minutes.
Place bones in smoker.
Remove bones from smoker after 45 minutes. Place bones in the CTX4-10EC COMBI OVEN with the broiling element feature until your desired temperature is reached.
Serve with your favorite salad and toast.
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Menomonee Falls, WI