Here’s the question: How long does Beef Stock / Bone Broth /Bone Soup stay good in the fridge?
Well, I have some stock that I made myself from pastured / grass fed cows. I reduced it down to the consistency of jelly (not jello, it was definitely firmer than that), removed the fat cap, put it in a mason jar and put it in the refrigerator. Well actually I put some in the fridge and some in the freezer. The jar in question went into the freezer, but has now been in the refrigerator for 3 weeks.
I ate the last of it today, and it seemed fine. It didn’t smell bad and it tasted like it should. If I don’t post anything regarding getting sick from it, then it was fine. If I do get sick, I will post my results.
Verdict: if the bone soup is gelatinous, and kept cool at the back of the fridge, then 3 weeks should be safe.
Next up is the Thanksgiving Turkey. I brined it for 10 hours, then smoked it for about 14-15 hours. I think it hit 165 degrees, but can’t exactly remember. The hip sockets were still a bit underdone, one was red the other almost slightly raw. The breast was done all the way to the breast bone, and the wings were very much done.
Anyway, the dark meat I finished off today with the bone soup, some of the breast meat is still in the fridge. It was cooked last Wednesday night and came out of the smoker on Thursday about 12:30 PM. It was wrapped and in cooler until we ate at about 2:30, then it sat out until I got home and put it in the fridge about 8:00 PM. That was roughly 8 days ago (7.5 days technically).
It smelled good and tasted delicious.
Verdict: a smoked turkey can go 8 days no problem at all.
Please note that I am NOT a doctor, a nutritionist, dietician, or particularly smart person. These are the biohacks of a madman.
Have a Great Day!