I think this is it.

http://www.texasgrassfedbeef.com/id78.htm

Well Im convinced. After over a year of Raw Paleo I think its time I try some raw pork. Anyone familiar with Miller Organics Pork? Is it good quality?

For dinner:
lamb marrow bones sitting out for a couple days.
and a lamb foot. (I skipped the whole soaking in acid deal and found that after letting a foot sit out for a day I could just scrape away the collagen jerky and have myself quite a delicious meal)

heres the aftermath

@Iguana
All the meat I order is from North Star Bison and it is the only grass fed meat I have access too currently. I take it you have never had the issue of dry gritty marrow? Then I suspect the animal quality might be the culprit.

@Van
I have noticed similar digestion issues if I eat marrow with meat and I have been eating it only with the collagen on my lamb knuckles which seems to digest fine. Also with liver occasionally. When I eat it with meat I can hear my tummy rumbling for about an hour. I am going to try your method soon and see if this helps. The sound of warm marrow makes me salivate even though I just ate 6 bones for breakfast!  I do notice that marrow tends to taste better if I leave the bones out for at least 24 hours and even 48 hours or longer.

Also something I noticed after I just finished my breakfast was the marrow I scooped out of a lamb knuckle I had soaking in lime juice was really moist and delicious. I think I am going to experiment with soaking the gross looking marrow bones in an acid base to potentially soften them up as well.

I ordered sheep butter from Millers a while back and it was the most delicious butter I have ever tasted. It was not salted either.

ok good. I have one at that stage.

I have found that authors who write about unconventional fermentation (as opposed to mainstream products like sauerkraut, kimchi, idli, etc.) can be vague when compared to modern recipe writing. I don't think this is a deliberate attempt to be unclear; rather, the process of fermentation is very forgiving and can be achieved in many different ways.

Katz's reference was to a vat of whey was from a woman in Iceland:
Another example of fermentation affecting bones in Katz's book is Japanese narezushi:

Do they mention if it is refrigerated or not?

Yes my first broth was slightly thick and this was at room temperature. I also couldn’t drink all of it making me think it had a decent amount of protein. Looking back on it I feel like it tasted a lot less sour then I would expect water with two limes in it to taste. Maybe it was partially fermented. I enjoyed it though and am absolutely going to keep making it and drinking it. If anything it was hydrating and the limes are good for digestion. Its also a lot easier than I thought it would be. I just now bought some  grass fed cow knuckles (frozen) from the health food store and have them now soaking in water with just one lime this time.

Also, the lamb knuckles after soaking a few days in the acid broth had pockets of clear gelatin in the raw hanging off it that were so delicious.
 ?
I am probably going to have to buy the book "The art of fermentation" in the very near future. I shouldn’t right now though due to all the money I just spent on a ferriers file, a flint knife, and a large order of bones to arrive on Thursday. Maybe someone can post the directions and recipes if they own a copy.

I have access to 100%grass fed whey (locally) and am going to try lacto-fermenting the bones as soon as I can. I wonder if Sandor mentions the bones being refrigerated that whole year or left at room temperature. I am also curios if submerging the bones in liquid is going to promote harmful anaerobic bacteria.

Thats incredible information about the fats. I hadn’t made that connection. Who classifies these things anyway? Is it the FDA?

Sandor Ellix Katz describes fermentation of bones in whey in his book The Art of Fermentation. His description includes very long (like a year) soaking of bones in whey. Your process reminds me of no-heat bone broth made by soaking bones in water with a smidgeon of acid (like lime juice or vinegar). I made a batch as soon as I read your post. I'll eat it this weekend.

You only use a small amount of acid in order to be able to drink the water afterwards? Thats smart. Im going to try that next. I was hoping to soften the cartilage more with more acid.

All are totally non essential.

Great point. Heres a theory

So non essential means non essential because the body creates itself. Maybe these amino acids are so important to our body's that the body  creates them itself. Where as essential amino acids are ok to go a day or two with out. In fact they me be prove beneficial to fast from.

@Paleo Phil

The first link was broken and I was not able to access it. I am very interested in fermenting the bone and before I start that experiment I would like to see if I could use something other than sorghum. I wonder if fermenting them in whey would prove beneficial...

Thats great you eat your gelatin and connective tissue raw Lex. I do as well just not as much as I would like, hence the broth. I hope to move entirely back to raw and believe the broths are going to help me transition.

Do you have any links to raw methods of gelatin extraction paleophil? And are you saying, or theorizing, that because people are depleting their iron levels with dairy and tea that bone broth is more needed due to high iron levels?

That I can not answer.

The number one reason I brought this up is because after reading this forum for over a year I have to value the opinion and experience of Lex and a few others. I like to debate my beliefs with those I who respect in order to either strengthen them or disprove them and walk away learning something new.

The second reason I brought this up is because after reading a lot of Lex’s history through his journal I noticed, bone broth, was something that was not mentioned that much, or at least I didn’t read it, and figured it was worth mentioning.

The third reason I brought this up is because it is currently a belief of mine that bone broth is good for me. I have been contemplating how cultures may have eaten nothing but bones for days until killing a fresh animal. The fact that it supplies high levels of gylcine, glutamine, proline, and hydroxyproline and none of which are in meat amazes me and inspires me to continue research it. I bet there is information out there connecting these amino acids to prostate health although I have yet to stumble upon it.

I completely agree that its going to take years to notice the effects of something diet related. Even though I consider myself more sensitive than most I am by no means and exception to this rule.

All that aside can you really deny the fact that the long living cultures around the world, Himalayans, Vilacabamba, and Georgia Russia all have bone broth as a main staple in their diet. It also provides the opposite side of the Amino Acid Spectrum that you can absolutely not get from muscle meat or organs. Collagen and Gelatin have been shown to very healing.