Grind up your cannabis. Anything small enough to fit through the strainer will end up in your finished product, so don't grind your cannabis too finely.
Combine oil and cannabis in your double-boiler, slow cooker, or saucepan and heat the two together on low or warm for a few hours.
Use a slow cooker on low for 4-6 hours, stirring occasionally.OR, in a double-boiler on low for 8 hours, stirring occasionally; Adding small amounts of water can be added to the mixture to help avoid burning. Note: Temperature of the oil should not exceed 245°F.
Strain your oil BUT DO NOT SQUEEZE!If you squeeze the cheesecloth, it will add more chlorophyll to your oil.
Refrigerate up to a few weeks, and use in baking, cooking, and topically as well!
Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.
Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.
Mix in the mustard, Cannabis Oil, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.
Spray your muffin tin with non-stick cooking spray making sure to get all of the edges, sides and bottom. Taking one strip of bacon at a time, wrap the bacon into a circle around the sides so it acts like a muffin cup around the edges!
Preheat oven to 350
In a large mixing bowl, mix together eggs,sour cream, cannabutter, cheeses, 1 minced jalapeno, garlic powder, salt and pepper until everything is coated.
Evenly pour your mixture into the 12 muffin tin cups.
Slice up your other jalapeno and place little slices on top of each cup.
If you have any left over cheese or you want to grate some more, feel free to sprinkle on top of every cup as well.
Pop it into the overn for 12-15 minutes – checking it often. When the sides are golden brown, and the tops are completely melted and bubbling, everything is ready and done!
Take 7 grams of cannabis buds and spread them evenly on an oven tray with baking sheet. Cover with silver foil.( do not grind the cannabis fine. Medium chunks does well)
Let the cannabis decarboxylate for 40 minutes.
While the cannabis is decarbing in the oven, take a lare cooking pan and get your bacon strips ready.
On low to medium heat, cook the bacon evenly for around 10 minutes untill all fat comes out of the bacon. Strain the fat through a sieve into a mason jar. ( do this in batches untill all bacon is cooked)
You should now have about 1 cup of bacon fat in the mason jar. Once cannabis is decarbed, place the buds in the mason jar which contains the bacon fat together witb the lecithin powder.
In a medium pot, fill with cold water and place your mason jar in it. Turn on the heat and let the cold water come to a simmer.
Let it simmer for 2 – 3 hours. Continue to fill water in the pan if some of it evaporates.
After 2 – 3 hours, strain your cannabis buds out of the bacon fat. Discard the cannabis. (All THC is now in the bacon grease)
Your bacon fat is now infused with THC.
Make sure that the mason jars you use are strong. Also, always make sure to start them off in cold water to avoid the jars shattering during the heating process.