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


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