Peanut Curry Jerky
- ½ cup dark 151 rum
- ⅛ ounce decarboxylated cannabis
- ¾ cup coconut aminos
- ½ cup soy sauce
- ½ cup creamy peanut butter
- ¼ cup curry powder
- 1 tablespoon ground ginger
- 3 pounds eye of round, top round or bottom round, thinly sliced
Put rum into small jar, add decarbed cannabis and mix well. Cover; let stand at least 4 hours, shaking occasionally. Strain.
Combine infused rum, coconut aminos, soy sauce, peanut butter, curry powder and ginger into a bowl and whisk well. Add to a zip-top bag along with sliced meat, seal and refrigerate 24 to 28 hours, turning over several times.
Arrange meat on tray; dry in food dehydrator or 220° F oven until dry to the touch, 4 to 6 hours. Makes 8 servings, about 20 mg THC each based on a 15 percent strain.
Recipe by Cheri Sicard
Photography by Eva Kolenko