Sweet and Spicy Harissa Jerky

  • 16 dried chiles de arbol
  • 2 dried ancho chiles
  • 2 dried pasilla chiles
  • 6 medium cloves garlic
  • ½ cup apple cider vinegar
  • 1/3 cup olive oil
  • ¼ cup brown sugar
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons cannabis-infused olive oil
  • 1 tablespoon tomato paste
  • 3 tablespoons salt
  • 1 tablespoon cumin seeds, toasted, ground
  • 1 tablespoon coriander seeds, toasted, ground
  • 2 teaspoons hot smoked paprika
  • 3 pounds turkey breast, thinly sliced

Combine chilies, cover with boiling water and let stand 15 minutes to soften. Remove stems and seeds. Put chilies into food processor with garlic, vinegar, olive oil, sugar, lemon juice, infused olive oil, tomato paste, salt, cumin, coriander and paprika; process to a coarse puree.

Transfer mixture to zip-top bag, add sliced meat and seal; refrigerate 24 to 28 hours. Arrange in single layer on tray; dry meat in food dehydrator or 220° F oven until dry to 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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