AuthorInfusedEatsCannabis 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.
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.
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.
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.
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.
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.)
Dry beef in the preheated oven until dry and leathery for about 4 hours.
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
Directions
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.
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.
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.
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.
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.)
Dry beef in the preheated oven until dry and leathery for about 4 hours.
Let cool and cut with scissors into bite-size pieces. Stores for a couple of weeks in an airtight container.
Awesome! Turned out perfectly, had to dry for 5 hours not 4.
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.
Do you know how many mg of thc you have in the finished infused oil? I’m trying to properly dose my patients…
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.
It all depends on strength of cannabis. Give or take 100 to 170mg per serving
Give leafy dose calculator. Hope that helps. You input recipe on using amount of bud & calculates approximately how many within about 5% if any.
Cannot wait to try some of these recipes.
Can you use a dehydrator instead of the oven?
If you’re serious about making jerky, get Cabela’s manual jerky slicer, for $140 (which I think is overpriced), it works great and the slices are uniform (about 1/4″ thick). Use the least amount of oil you can get away with, because the stuff does not evaporate, and your jerky will be oily. I put meat and marinade in a gallon ziploc in the fridge overnight. I use a standard box/window fan, with some plastic dehydrator screens filled with jerky, stacked up and attached to the fan with a couple of bungee cords. When the weather is right, 95 degrees and 20% humidity, I put the loaded fan in an open window, and let it run at medium speed for a day and a half, more or less, blowing air out. Test for dryness. This method does not cook the meat, just dries it out, and makes the best jerky I’ve ever had. (Most of this is based on a recipe from Alton Brown.)