Rendered Smoked Bone Marrow

Preparation info

  • Difficulty


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By Peter Gilmore

Published 2014

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  • 500 g (1 lb 2 oz) beef bone marrow
  • 2 litres (70 fl oz) cold milk
  • 50 g ( oz) maple wood chips
  • 125 ml (4 fl oz) cold water


Constantly run cold water over the bone marrow for 1 hour to help flush out any residual blood. Soak the bone marrow in the milk in a refrigerator overnight.

Remove the bone marrow from the milk and rinse well in cold water.

Set up a cold smoking apparatus with the maple wood chips and cold smoke the bone marrow for 1 hour.

Put the bone marrow in a heavy-based saucepan with the cold water and slowly and gently render over low heat until it is completely dissolved in the water. Strain and refrigerate until required.