What you have would be similar to gelatin dry with water readded, for a cup around 3.3 g of protein.
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1) Meat is cooked in crockpot for 6-12 hours. 2) Meat (and bones) are removed. 3) Remaining liquid is poured in bowl and refrigerated. 4) Within hours, fat has risen to the top and can be separated from underlying gelatinous material. 5) Depending on amount of liquid added at beginning, weight of gelatinous material will vary. Question: How does one calculate the amount of protein in 100 grams of this gelatinous material? Assume liquid was strained through fine mesh before refrigeraton? How much protein is contained in 100 grams of this gelatin?
