How long in the pot?

Until tender. Then salt and pepper to taste.

LOL

Simmer. Don't boil. Just long enough for the flesh to start falling off. Overlooking will cause the bone to disintegrate,

I just let them dry up and then put them on a wire wheel on the grinder, peels the meat off and leaves the bone shinny.

Raccoon baculum are very greasy and boiling will just set this grease further into the bone. Put in a bucket with water and keep at or above room temperature for a week or two. Once the flesh has rotted off or enough to easily removed put in a jar with 1 part ammonia, 2 parts water, and a shot of dawn to degrease. After it’s degreased put it in peroxide for a few days. Degreasing can take awhile but it will keep it from looking like a rancid coon pecker.

I’ve been doing skulls and bones for years now and have almost gotten it down to a science.