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

5 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.

    1. Good question. Unfortunately the only reason I am sending a reply is in hope that if you ever get a good reply I might be emailed a notification. In the description it says 10 to 12 grams and it also says that it makes 12 servings. That doesn’t seem right. Sounds like a very potent very expensive jerky.

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