Beef bones

[pc farmer]

I had my butcher cut me soup bones. Well there is hardly any meat on them so I want to smoke them for our 2 dogs.

How would you all do it. I am thinking hot smoke and alot of smoke. I have maybe 30 lbs of bones tto do.

 

[chopsaw]

I think you need to watch the amount of heat you put to the bones , because they can become brittle and splinter . I would think hot enough to kill any germs and let the smoke ride . Just my opinion , but have heard that bones from high heat cooks are not a good idea .

 

[SparkyLB]

40F to 140F is the temperature danger zone. I'd go at 150F and that would kill any bacteria or nasties that reside on said bones. As far as how much smoke, if you keep the cook at no hotter than 150F, have at it until you're satisfied. Part of the pleasure of consuming bones is the marrow within. Too hot for too long, and the marrow (nearly identical to fat in its properties) is going to drip out and be wasted.

If it were me, and it was my dogs; I'd smoke them at 150 until an instant read thermometer confirmed the marrow reached 150F, and keep smoking them until I saw them start to drip profusely. That would be my signal to pull 'em.

Your dogs are gonna LOVE you!!

 

[pc farmer]

I think you need to watch the amount of heat you put to the bones , because they can become brittle and splinter . I would think hot enough to kill any germs and let the smoke ride . Just my opinion , but have heard that bones from high heat cooks are not a good idea .

Ok
I have no clue, that's why I am asking. Thanks

 

[foamheart]

Not too much smoke, too much smoke can cause the dogs digestive problems, just like chocolate.

When I made sausage, I always threw the shoulder blades from the butts in the smoker and smoked 'em too. Course the neighbor's dog was a HUGE Rottweiler. He loved 'em but neighbor never realized what was giving him the screaming GI's. Just passing that along, I don't know thats what it was, but seemed odd how it always happened.

 

[dwdunlap]

I would love to give my two Goldens bones but I know better. Give your vet a call first and see.

Or go here: https://www.petmd.com/dog/nutrition/evr_dg_raw_bones_or_cooked_bones

 

[Rings Я Us]

I think roasted on a cookie sheet in the oven at 375 for a half hour is good. Could deglaze the pan and drizzle that on the dog food.

 

[foamheart]

How are you going to get the temp probe in the bone? Drill? <Chuckles>

I just had the funniest thought, I can see a little chihuahua dog running around the house with a beef whole femur bone! LOL Come on doesn't that thought just give you a smile?

 

[Rings Я Us]

Little dogs with big bones.. funny..

 

[mosparky]

The whole idea of cooking bones before giving to dogs is entirely lost on me. We're talking about an animal that is just a stones throw from being a wild wolf and an animal that has no issue personally from Licking places we won't discuss, or finding a snack in the cats litterbox. I guess some folks want to set human standards to places they just don't apply.
To each his own. Cooked certainly won't hurt as long as the bones don't become brittle and splinter. I now chicken bones will do that if cooked but are safe for dogs if raw. No idea on beef or pork, but pretty sure raw is safer from a splintering stand point.

 

[gmc2003]

I wouldn't smoke or cook the bones if they are strictly for the dogs. You have to watch out for bone splintering or breaking. Your better off giving the dog the bone raw and not letting them out of your site, and take the bone away from them if you see any signs of bone breakage.

Chris

 

[nanuk]

dogs can digest raw bone completely, so uncooked bones are usually not a problem.

I have had dogs that I fed ONLY raw meat and bones. Those dogs THRIVED on that diet, AND no poop to clean up!
BONUS!

 

[chef jimmyj]

Probably too late but...You don't need meaty bones to make a good stock. Stock is the base of all great soups, sauces and gravies. Search Bone Broth for the latest in Hippy Health Food crazes. It's tasty and highly nutritional. For stock, brown the bones and soup veggies for 30-60 minutes at 400°f, add some tomato paste, cover with water and simmer overnight, strain and chill/freeze. No need to add salt as the Stock is not eaten as is but the base for other stuff. For soup add meat and veg, simmer till meat is tender and add salt to taste. No room in the refer? One gallon of stock can be reduced to one cup of Glace. This highly concentrated gelatin puck can be cut into 1"cubes. Toss a cube in sauce, gravy or veggies for extra beef flavor...JJ