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Interesting. I’ll shoot for 30 days. It’s a small portion as a first try so I may be fine at 30.
It seems that mostly the texture of the rinds makes them unappealing. I can see that. Mostly I’m looking at drawing out all of the concentrated flavor in the rinds for a very rich stock.
It’s all a new work in progress for me so I will keep in touch with all of my results. But that rich beef stock with Vidallia onions, a little garlic, butter, French or sourdough bread and some good hard Italian or Spanish cheese…maybe a drizzle of a little sherry and a few fresh herbs…well, I at least have to try…
Will keep you all up to date.