Cannabis Infused Beef Jerky

AuthorInfusedEats
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Cannabis Infused Beef Jerky is a fast acting medicated snack that can store without refrigeration for up to 2 weeks. This jerky will make you twerky.

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Yields12 Servings
Prep Time12 hrsCook Time4 hrsTotal Time16 hrs

 10 - 12 grams dried cannabis flower
 ¼ cup olive oil
 ½ cup Worcestershire sauce
 ½ cup soy sauce
 1 tablespoon smoked paprika
 ¼ teaspoon cayenne pepper
 2 tablespoon brown sugar
 2 teaspoons freshly ground black pepper
 1 teaspoon chipotle red pepper flakes
 1 teaspoon garlic powder
 1 teaspoon onion powder
 1 teaspoon salt
 2 lbs thinly sliced Beef Steak Top Round (¼” cut)

1

Preheat oven to 250 degrees F (121 degrees C). Grind and Decarboxylate Cannabis, combine with olive oil in small oven proof bowl. Cover tightly with foil. Place in oven for 2 hours undisturbed.

2

Preheat oven to 175 degrees F (80 degrees C) or 150 degrees F if you have a convection oven. Line a baking sheet with aluminum foil and place a wire rack over the foil or wrap foil around the bottom rail of oven rack to create a drip pan with air between the rack and the foil.

3

Whisk Worcestershire sauce, soy sauce, paprika, brown sugar, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Whisk in the cannabis infused oil.

4

Add beef to the bowl one at a time and turn to coat each slice of beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator overnight.

5

Transfer and arrange beef slices in a single layer on the prepared wire rack on the baking sheet. Leave as much marinade as possible on the meat. (This will lengthen drying time but will maximize potency.)

6

Dry beef in the preheated oven until dry and leathery for about 4 hours.

7

Let cool and cut with scissors into bite-size pieces. Stores for a couple of weeks in an airtight container.

* You can use turkey, salmon and other meats, feel free to experiment.


Ingredients

 10 - 12 grams dried cannabis flower
 ¼ cup olive oil
 ½ cup Worcestershire sauce
 ½ cup soy sauce
 1 tablespoon smoked paprika
 ¼ teaspoon cayenne pepper
 2 tablespoon brown sugar
 2 teaspoons freshly ground black pepper
 1 teaspoon chipotle red pepper flakes
 1 teaspoon garlic powder
 1 teaspoon onion powder
 1 teaspoon salt
 2 lbs thinly sliced Beef Steak Top Round (¼” cut)

Directions

1

Preheat oven to 250 degrees F (121 degrees C). Grind and Decarboxylate Cannabis, combine with olive oil in small oven proof bowl. Cover tightly with foil. Place in oven for 2 hours undisturbed.

2

Preheat oven to 175 degrees F (80 degrees C) or 150 degrees F if you have a convection oven. Line a baking sheet with aluminum foil and place a wire rack over the foil or wrap foil around the bottom rail of oven rack to create a drip pan with air between the rack and the foil.

3

Whisk Worcestershire sauce, soy sauce, paprika, brown sugar, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Whisk in the cannabis infused oil.

4

Add beef to the bowl one at a time and turn to coat each slice of beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator overnight.

5

Transfer and arrange beef slices in a single layer on the prepared wire rack on the baking sheet. Leave as much marinade as possible on the meat. (This will lengthen drying time but will maximize potency.)

6

Dry beef in the preheated oven until dry and leathery for about 4 hours.

7

Let cool and cut with scissors into bite-size pieces. Stores for a couple of weeks in an airtight container.

Cannabis Infused Beef Jerky

2 Comments

  1. I left out the brown sugar since there’s already sugar in the Worcestershire sauce and used organic grass fed rabbit meat raised in my back yard.

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