THC COOKING OIL RECIPES

Steps:

• Grind up the cannabis. Preferably grind up the flower/bud as it’s the most potent and will get you a more accurate measurement, but you can include the whole plant. Make sure that it is large enough to not fall through the cloth/strainer. Anything fine enough will end up in the final product.
• Decarboxylate your cannabis by spreading the cannabis evenly on a baking tray and putting it in the oven for 45 minutes at 240 degrees Fahrenheit. (If you are using trichomes/kief scroll down to image at bottom)
• With the cheesecloth wrap the ground cannabis and tie it together.
• Add oil and cannabis into either a slow cooker, double-boiler, or saucepan. For a slow cooker cook on low for 4-6 hours, and stirring it occasionally. Using a double-boiler, cook on low for 6-8 hours ( 8 hours is recommended), and stirring occasionally. Finally using a saucepan, cook on low for 3 hours and stir it frequently, as the saucepan is susceptible to scorching..Tip* You can add a bit of water to the mixture to help prevent burning.Note: The temperature of the oil should not exceed 240 F no matter which method is used.
• Strain and capture the oil. If using a cheesecloth do not squeeze, this adds more unnecessary chlorophyll to the oil. Leftover plant materials can be discarded.
• Finished ! The oils shelf life is at least 2 months! And can be extended by keeping it refrigerated.

Steps:

• Set the immersion circulator to 200°F and place in a medium saucepan filled halfway with water. Grind the cannabis buds into small pieces and place in the vacuum-sealable bag with the distilled water. Using the vacuum sealer, seal the bag completely. When the circulator reaches 200°F, drop the sealed bag into the water and decarb for 30 minutes, rotating the bag every 5 to 10 minutes.
• Transfer the bag to a bowl of ice water to stop the cooking and to preserve the terpenes; let cool. Set a fine-mesh sieve over a bowl; strain and reserve the cannabis, discarding the liquid.
• In a small saucepan, combine oil and cannabis in a small saucepan and bring to a gentle simmer over medium heat; continue to cook for 20 minutes, stirring often. Remove saucepan from the heat and let steep for 30 minutes more.
• Strain the mixture through a fine-mesh sieve into a resealable heat-proof food container with an airtight lid. Keep refrigerated and use within 30 days.