Kief Jerky

I've been receiving a ton of request for this recipe. I had planned to save this one for my upcoming cookbook, but since so many of you are looking for a healthy, protein rich way to medicate, I decided to let this recipe out early.

Kief ready to decarboxylate

Here's what you will need to do this project.

Ingredients:

1 pound of thin sliced, very lean raw beef. I like to use eye of round and trim off all the fat.

3 Tablespoons of Tamari (you can substitute Soy Sauce but then the jerky will not be gluten free)

1 teaspoon of coarsely ground pepper

1 teaspoon of Tapatio salsa picante

1 teaspoon of gluten free garlic powder

1 tso of fine ground pink himmalayan salt (or substitute sea salt)

4 grams of decarboxylated kief or bubblehash. Please be sure to decarb this kief to make the medicine activated for edibles.

Supplies:

1 large and 1 small mixing bowl

Food dehydrator or a wire cooling rack, cookie sheet and an oven

Food handlers gloves

Sharp knife and cutting board or meat slicer

Cookie sheet

Wire seive

Step 1: 

Remove all the fat from your meat. This is a very important step!  Any fat left on the meat will cause your finished jerky to spoil as the fat can go rancid and mold over a short time!  So be vigilant when removing the fat!

Step 2:

Slice the meat across the grain into thin slices (1/4" thick works well) and place the sliced meat into your large mixing bowl

Step 3:

In your smaller mixing bowl, stir together the other ingredients reserving the decarboxylated kief to the side. When well mixed add this marinade to your sliced meat. Now using your gloved hands, mix up the beef and marinade so that all sides of each meat piece have been exposed to the marinade. Cover mixing bowl with plastic wrap and refridgetate for several hours until the marinade has been absorbed by the beef.

Step 4:

Remove the marinated meat from the refridgerator. Lay meat out on a cookie sheet in a single layer. Use the wire sieve to sieve the decarboxylated hash or kief onto the meat. Toss the meat together to allow the keif to evenly coat the meat.

Step 5:

If using a food dehydrator... lay the meat out in single layer on the racks. Do not over lap any of the meat. Do not add grease or cooking spray to the racks!  Set the dehydrator temperature to 150 degrees fahrenheit.  Set timer for 8 hours.

If using a conventional oven.... place wire rack on cookiesheet. Lay the meat in a single layer on wire rack. Do not overlap the meat. Do not add any grease or cooking spray. Set the oven at the lowest temperature.  Mine goes to 175 degrees fahrenheit.  Place cookie sheet in oven on a middle rack. Use a wooden spoon to keep the oven door gapped open. Set timer for 6 hours.

Step 6:  

When your timer goes off, check on your jerky. Is it fully dried?  If it is, allow it to cool before removing from your rack. If it is not fully dehydrated, set yimer for another hour and check it again. Repeat as neccessary until the meat is fully dry and cooled.

Step 7: 

Remove meat from the rack. Store in a sealed ziplock bag. If you have been vigilant in your removal of the fat from the meat and have fully dehydrated your meat, it will store indefinitely at room temperature. If you have left any fat on the meat or have pulled it out before it is 100% dehydrated, then store in a sealed container in the refridgerator. The shelf life on the refridgerated version is around 2 weeks.

Step 8: 

Enjoy responsibly.  Start with a small piece to see how this edible will affect you. Because of the chewy nature of the jerky, you will have it in your mouth for a minute. This is a good thing as it allows you to get a sublingual quick acting effect, followed by an edible effect that comes on fully after 1-2 hours depending on how your body metabollizes.

Yummy, healthy and glutenfree jerky!

Notes: 

You can upsize this recipe easily by double or tripling the ingredients.

If you use the ingredients as listed without substitutions this will be gluten free.

If you want to substitute a different hot sauce that still works or if its too spicy, leave out the hot sauce but double the amount of black pepper.

If you have trouble slicing the meat you can either freeze it for about an hour to firm it up, or you can adk at your grocery meat counter if they can slice it for you.

You can substitute turkey for the beef. Just increase your stove temperature to 200.

You can substitute cannabis concentrate like bho or co2 oil or distillate (the clear) for the kief. However be sure it has been decarboxylated first. Then you will want that concentrate warmed slightly and can add it with a dropper or pastry brush directly to the meat before putting it in the dehydrator.

THChristi

If you run into problems, have questions or need assistance, please leave a comment below and I will do my best to help.

Stay lifted!

THChristi

Post Script:

Hey friends!  Are you interested in my upcoming cannabis cookbook?  Do you want updates on the cookbook and other THChristi happenings, including meet and greet opportunities, possible classes and other public events?  If so, be sure to give my new public figure page a like on Facebook! 
https://www.facebook.com/THChristi-1707013209547618/

MMJ BBQ Sauce

Yummmmm!  Medicated BBQ Sauce!  Why didn't I do this sooner?  With the heat of summer cooking in the kitchen can be uncomfortable to say the least.  If you're like me you spend a good part of the hot days cooking on the grill.  I'm always looking for ways to spruce up my barbeque recipes and this is a double whammy.  Homemade BBQ sauce and medicated to boot!

Ingredients:

• 1 Cup of Kethchup
• 2 Tablespoons of chive flower vinegar (you can make your own or substitute apple cider vinegar)
• 1 tsp garlic granules
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 Tablespoon honey (I used a local buckwheat honey that is perfect for savory applications but you can use whatever kind of honey you prefer)
• 1 Tablespoon Soy Sauce
• 2 Tablespoons prepared yellow mustard 
• 1 Tablespoon REAL maple syrup (don't substitute that awful "maple flavor" pancake syrup.  It's better to leave this ingredient out all together!)
• 2 tsp Tapatio hot sauce (It's worth looking for this brand but you can substitute your favorite hot sauce)
• 1 tsp of fresh ground pepper
• 1 gram of activated kief 

*** Makes approximately 8 ounces

Instructions:

1. In a medium saucepan add all the ingredients listed and whisk together until well mixed.
2. Heat to a boil over medium heat.  Stir constantly.  Do not allow your mixture to heat over 300 degrees or you will begin to degrade your medicine.
3. Continue heating and stirring until your sauce changes from the bright red color of the ketchup into a deep orange red and begins to thicken.
4. Bottle or jar up your sauce and store in the refridgerator.
5. Yep, it's really this easy!  Now use your medicated BBQ sauce for a great dipping sauce, on burgers, steaks, chicken or anything else! 

I hope you will enjoy this sauce and this route of getting your cannabinoids.  Let me know if you have any questions in the comment section below.  If you enjoy my recipes and this blog please subscribe and share with friends.

Stay cool!

Dank Doggie Biscuits

I've had a few requests for my recipe for making medicated dog treats.  As many of you know, marijuana can be good medicine for our 4 legged best friends too.  This is a personal choice so please do your own research before deciding if medical marijuana is the right course of action for you or your pooch. 

Here's a couple of articles that endorse or support this type of treatment:

• http://www.huffingtonpost.com/2013/06/05/medical-marijuana-for-pets_n_3391770.html
• https://www.avma.org/news/javmanews/pages/130615a.aspx

I have also read some articles where dogs have become sick after accidentally consuming a human patient's medibles. Sometimes this can be detrimental if things that dogs shouldn't eat are in the medible (ie Chocolate & raisins).  The other problem is that most medibles made for humans contain high doses of THC which can be very disorienting and even dangerous to the animal. Please exercise caution and keep your medications up away from your pups.

In an attempt to limit the amount of THC in my dog biscuits I use the trim that remains after making infused butter or coconut oil  The key is to squeeze out all of the oil that remains in the cooked trim.  Once you have done this place the pressed trim in a small cooking pot and cover with boiling water.  Allow it to cool slightly and press again (I use a french press coffee maker to do this but you could also use a sieve and hand press it).  This will remove the water and any remaining oil.  Now you have the rinsed cooked trim material from which we will make our treats.

With all that said if you are wanting to make a medicated treat geared toward the canine in your life here's a recipe that I have created for my buddies.

Dank Doggie Biscuits

Ingredients you will need to make these treats:

• 1 Cup of rinsed cooked trim from making cannabis infused butter or coconut oil
• 1 Cup of dry oatmeal
• 1/8 Cup of water
• 1 1/4 Cup of whole wheat flour 
• 1 Tablespoon of natural peanut butter
• 1 egg -beaten
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Here's how you make them:

1. Preheat your oven to 350 degrees Fahrenheit
   
2. Place the rinsed trim, water and oatmeal in a blender and blend on high until the mixture is pulverized.
3. In a separate large bowl combine flour, salt and baking powder
4. Add the wet pulverized mixture, peanut butter and beaten egg to your flour mixture and stir together until the mixture begins to stick together.
   
5. Pour your mixture onto a floured surface and knead by hand until everything is well combined. (about 5 minutes). Add additional flour as necessary.  You want this mixture to be the texture of a roll out cookie dough.
6. On a floured surface, roll out the mixture to a thickness of about 1/4".  
7. Cut out biscuits using a small or medium dog-bone shaped
   
   cookie cutter or use a pizza cutter and cut into small squares.  Use a fork to make holed in the dog bones (this will vent out any of the steam created and keep your biscuits fairly flat)
8. Place these cut outs on an UNGREASED cookie sheet*** This is SO important!  If you add grease or oil to these biscuits
   
   they will be TOO strong!!!!
9. Bake in the oven for 40 minutes
10. When your biscuits are done, remove from the oven and cool on a baking rack.

For short term storage you can place the cooled biscuits in a sealed container and keep in your fridge for up to 2 weeks.

For a little longer term storage place in a sealed container in

your freezer.  These will be good for about 4 months.

To store them long term without refrigeration will require a few more steps.  To do so place your cooked dog treats in a food dehydrator for about 48 hours or until their is no residual moisture remaining in the biscuit.  Trapped moisture will cause mold so break open one or two

of the biscuits to see if the center has been fully dehydrated.  Once you've removed all of the moisture these can be stored in a cookie jar at room temperature and will last for a very long time.

NOTES ON USING THESE BISCUITS:

Just like humans, each dog will have their own tolerance to marijuana in an edible form.  Use caution when giving your dog these treats until you know how much your dog can tolerate.  So start out small!  Each batch I make is different depending on the starting material and strain of marijuana used so I like to give my dogs about 1/4 of a biscuit and wait 45 minutes to an hour to see how effective it is.  If I notice that the pooch is still in pain after this waiting period I will give another 1/4 and again wait to see what affect it has.  I do this with each and every batch that I make for the dogs that way I can determine the acceptable dose.  Always err on the side of caution.... you can always give more but you can't take it back.  Remember the goal is pain relief, not a high dog.

I use these biscuits for pain relief, to relieve canine anxiety and to calm my dogs during the 4th of July celebrations, thunderstorms and when going to the groomer or long rides.

Best wishes & puppy kisses!

THChristi & friends

Hash Hard Candy

I had a request for my recipe for Hash Hard Candies.  To be honest this recipe is just the recipe from LorAnn Oils with the addition of some decarboxylated kief hash.  I've used their flavorings and recipe for awhile and have been pretty happy with my results.  Check out their website if you want to purchase LorAnn Oils candy making supplies.

So here's what you will need for this recipe:

• A Candy Thermometer (absolutely necessary)
• A heat gun (recommended but not necessary if you have a reliable candy thermometer)
• A heavy pot for cooking
• Hard candy mold or mini muffin pan with foil liners
• Patience and lots of time!
• 2 Cups of Sugar
• 2/3 Cup of Corn Syrup
• 3/4 Cup of water
• 1 dram (1 small bottle) Candy flavoring oil
• 1 teaspoon Tart n' Sour flavoring
• decarboxylated kief (amount will depend on how strong your dosing your candies)  This time I used 1/8th gram per candy in my mini muffin tin.
• extra sugar for dusting your finished candies

Ok so here's the thing with making hard candies, you have have have to be patient.  This process takes a long time and if you try to speed it up you will run the very real risk of scalding your sugar and ruining the whole batch, so please be sure you have the time before beginning this process.

How to do it:

1. Spray your mold or muffin tin with a very light shot of cooking spray.
2. Measure out your desired dosage of decarboxylated kief and add that to each section in the muffin tin or mold
3. Add the Sugar, Corn Syrup, & Water to your heavy pan. DO NOT STIR!
4. Place your candy thermometer in your pan.  Be sure that it doesn't rest on the bottom of your pan if it does, it will break and ruin your thermometer and your candy.
5. Place your pan on medium heat.  
6. Pull up a chair and be prepared for the wait.  Watch your candy  in the pot, but do not stir it or turn your heat up past medium. 
7. Watch for the sugar mixture to begin to boil.  Now allow it to boil together until it reaches 300 degrees F (hard crack stage).  This takes anywhere from 20-40 minutes depending on your oven.  Here's where the heat gun comes in handy.  I use it to check the temperature of the boiling candy in different parts of the pan.  I do this throughout the boiling process.  Inevitably there will be a hot and cool spot in the pan.  When any one spot hits 300 degrees F immediately remove the pan from the burner.
8. Quickly add your flavoring and Tart 'n Sour.   It will incorporate with the boiling action of the candy mixture. DO NOT STIR! Stirring will create bubbles in your candy. 
9. Add your candy mixture to your prepared molds.  I use a metal tablespoon and quickly spoon it into the mini muffin tin.  Whatever is left over I pour into one of my hard candy molds. (Be sure you are only using molds that are rated for high heat.  Chocolate molds are NOT and WILL MELT if you add this molten sugar into them! Ruins your mold and your candies too!)
10. Allow your candies to cool completely
11. Carefully unmold your candy
12. In a small bowl add about 1/4 Cup of granulated sugar.
13. Place each candy into sugar and flip the candy over so both sides are coated with sugar.  You may spray a fine mist of water on the candies to help the sugar to adhere.
14. Place candies on a plate and allow to dry with the sugar coating in place.
15. Package and enjoy your Hash Hard Candies.

***Please note you are working with REALLY HOT sugar and this can burn really bad.  Use extreme care to keep this away from your skin!

OK so I hope you have fun making your own Hard Hash Candies, just remember to have lots of patience & time.  And again please be very careful.  That molten sugar can do a lot of damage to your skin.  I recommend doing this entire project BEFORE medicating so you are able to give this your full attention.

Stay Elevated!

Decarboxylating Kief For Medibles

Decarboxylating kief makes it more potent in medibles

OK here's a quick DIY and Why for decarboxylating kief for medibles.  The main reason to do so is by decarboxylating the kief you convert the THCA in THC which is activated for the body to process through oral administration (eating).  When I first began making my edible medicines I didn't know about this crucial step.  After all my hard work making my medibles sometimes they just didn't seem to kick. I did a little research and found that by decarboxylating the starting plant matter (in this case kief) you could convert the THCA to THC and make sure that your edibles were made with the fullest absorption into your body.

So here's how I do mine.  First using a kief box, shake out some kief from your buds or other plant matter.  For cooking it's ok if your kief material is yellow to yellow/green in color, so you may want to shake twice.  The first shake (yellow) you may want to save for smoking.  The second shake (yellow/green) you can use for all of your cooking needs.  Remove the kief from the base of your shake box and place in a baking pan.  Place this kief in a 250 degree oven for about 30 minutes.  Remove from the oven and allow to cool.  Now your kief is decarboxylated and ready to be added to all of your delicious medible recipes.  I store my decarboxylated kief in a small mason jar in a dark cupboard and use it as needed.'

Here's a fantastic article about decarboxylation.  In the article they say 240 degrees F for 30-60 minutes.  I still do mine for 30 minutes at 250 F.  You can decide what works best for you.

Stay elevated!

Cheesey Cannabis Crackers

A quick savory snack!

I don't know about you, but I do get tired of all my medicine choices being sweets.  I mean I like a good brownie or candy as much as the next patient, but I've been wanting something a little more on the savory side.  Here's what made today.....

Cheesy Cannabis Crackers:

What you'll need:

• 1 3/4 Cup of shredded cheddar cheese
• 4 Tablespoons butter
• 1 Cup flour
• 1 teaspoon sea salt
• 1 teaspoon fresh ground coarse pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 3 grams decarboxylated kief
• 2 Tablespoons evaporated milk

Preheat your oven to 350 degrees

mix until crumbly texture

Place all ingredients except for the evaporated milk in your mixer.  With the paddle attachment mix the ingredients on medium speed until it is crumbly.  About 2 minutes.

Add your evaporated milk and continue mixing for 1 minute until ingredients form a dough.

On a floured surface, roll out the dough to 1/4" thick. Cut into desired shape.  Pierce cut outs with a fork to make small venting holes.

Place on an ungreased cookie sheet.  Bake at 350 degrees for 15 minutes.  

Remove from the oven and place immediately on a cooling rack.  Allow to completely cool on the rack. 

Makes about 2 dozen 2 inch crackers.

  

Store in a sealed container.

Enjoy!

1/4 gram chewy chocolate rolls

Oh wow! I made this super easy potent medible recipe today and I wanted to share it with all you Medical Marijuana Patients. If your like me you may enjoy creating your own edibles.

What you will need:
Crock pot
20 Tootsie Rolls
2 Tablespoons Sweetened Condensed milk
4 grams Dry Sift Kief
1/4 Cup Powder Sugar
Wax paper

Count out 20 tootsie rolls. Unwrap and place in crockpot on low. When tootsie rolls begin to soften/melt add in condensed milk and dry kief. Stir togther and leave on low heat for 4-10 minutes. Allow to cool slightly.

On clean counter measure out about 1/4 cup of powdered sugar in a mound with a depression in the center. Spoon the warm Toosie mixture into the depression in the powder sugar. Knead together. Roll mixture into a long snake. Cut into 1" pieces. Wrap in wax paper. Store in sealed container in your refridgerator.

Enjoy!
THChristi