This was very good and came out perfect. I did 2 1/4 lb. meat and did simple ingred (slices, chop, powder). Sub'd out some ingred if I needed to use up stuff (cocktail sauce for catsup). Simmered 1.25 hrs for 2.25#, internal temp was 188. Baked at 325°F instead, internal temp 200°F. For leftover "broth," add 1 carrot lg cut, boil, simmer 1 hr, strain. Cool in fridge to bring fat to top (won't be much), strain off to use as beef tallow (or discard). Taste/adjust flavor. Fine-strain liquid, add whatever ingred to make a ramen soup.