if you already stripped the bones of marrow you may not get a gel. go for 72 hours on a simmer to get a dark stock, then drain and separate any meat parts left over. let the stock cool and any fat will rise to the surface, that is your gel. also after separating you can return it to the cauldron and reduce the stock until its thicker

For more Paleo hacks: http://paleohacks.com/questions/33141/muscle-meat-and-hormonal-influence#ixzz1Jz1lpfJv