Ok, so I tried the stock this morning, left it over night to settle.
Wow!
Rich and meaty flavor.
Ok, so I used 2 beef bones, the big ones, uncut from the grocery store.
4 pork bones I had from last year from one of my hogs. There was still some meat on it.
Put those in a large cast iron dutch oven and roasted them at 425 for about an hour, till they were a golden to deep dark brown. In the first 10-15 minutes I poured off any water or juices to prevent the bones from getting steamed.
Pulled the bones out.
Lowered the oven temp to 250.
On the stove top, added a little water and broke up any brown bits with a wooden spoon.
Return the bones to the dutch oven.
Add sliced carrots, onions, garlic, and several cranks on a pepper grinder. 3 dried bay leaves, crumbled.
Fill with water, cover, and bake for about 8 hours.
It will smell fantastic!
After 8 hours, remove all the solids, and strain through a fine mesh strainer.
Pour the liquid into a large sauce pan and set to medium heat to reduce by half.
Let cool and pour into a non-reactive container to settle in the fridge over night. Skim off any fat.
Done!