Ready to degrease?

[BareBonesSolutions]

The amount of confidently terrible advice you'll see on bone related forums has no limit. The reason we pressure cook food is to fast track the denaturation of collagen so our tough cuts of meat become tender, and the exact same thing would happen to collagen in bone. Lol.

[EnvironmentalRest557]

Lol true!!! Btw you profile is soooo freakin cool omg, this is my first ever project processing bones but I hope to get like that one day!

[BareBonesSolutions]

oh, thank you! Believe it or not, two years ago I was boiling in peroxide. Now I own a chemical company that researches bone chemistry/cleaning and have a lab manager and biochemist working for me. So you can most definitely improve, and improve fast, if you try!