I’m not following any particular recipe at the moment. I am trying to figure out how to work around one of the key ingredients that needs those temperature requirements. Any recipes I get from the internet might have to be heavily modified to accommodate the special ingredient.
Hmm, I'm not familiar with this. But if your oven can achieve 240f I would be concerned with doneness so time will be crucial. Are you adding salt or curing salt? Internal temp must reach 140 within 2 hours to kill pathogens. And you'll need to watch closely so not overdone. I just do jerky and sausage for personal I'm not an expert. Good luck
Have you thought about sous vide?
I think it's a bad idea to bypass decarboxylation. Don't be lazy and waste the weed by trying to get it to soak up whatever ingredients might be in your sausages, like grease. Your idea might work with ABV or AVB.
It would be bad juju not to use a smoker for this purpose. Also would work better at those temps. At that temp you aren’t dehydrating, you are slowly cooking.
You’re not dehydrating at the time/temp you’re asking about.
If I were trying to make an infused jerky, I’d just decarb the weed alone. Although, I wonder if the low temp wouldn’t be an issue given the time (at least with an oven)?
But this also implies that you’re putting ground up buds on the jerky?.. that sounds like a horrible texture. Why not make a tincture or extract first?
Final point: I’ve never tried to make an infused jerky because it just seems like a waste. You’re gonna loose a lot of oils during dehydration. You’d be better off adding an infused powder or small amount of oil to the jerky after it cooks.
No dehydrator gets that hot, that would be a smoker or oven Temps.
Recipe your following?
I’m not following any particular recipe at the moment. I am trying to figure out how to work around one of the key ingredients that needs those temperature requirements. Any recipes I get from the internet might have to be heavily modified to accommodate the special ingredient.
Just curious why dehydrator
I was going to use the dehydrator function on my oven since I don’t have a smoker.
Ok, what is the ingredient that needs 200 for 40 min? Edit 240
I’m trying to bypass the decarbonization process for cannabis extracts to make an infused snack stick.
Hmm, I'm not familiar with this. But if your oven can achieve 240f I would be concerned with doneness so time will be crucial. Are you adding salt or curing salt? Internal temp must reach 140 within 2 hours to kill pathogens. And you'll need to watch closely so not overdone. I just do jerky and sausage for personal I'm not an expert. Good luck Have you thought about sous vide?
I think it's a bad idea to bypass decarboxylation. Don't be lazy and waste the weed by trying to get it to soak up whatever ingredients might be in your sausages, like grease. Your idea might work with ABV or AVB.
It would be bad juju not to use a smoker for this purpose. Also would work better at those temps. At that temp you aren’t dehydrating, you are slowly cooking.
40 minutes seems suspect as well !!
Dehydration =/= cooking.
You’re not dehydrating at the time/temp you’re asking about. If I were trying to make an infused jerky, I’d just decarb the weed alone. Although, I wonder if the low temp wouldn’t be an issue given the time (at least with an oven)? But this also implies that you’re putting ground up buds on the jerky?.. that sounds like a horrible texture. Why not make a tincture or extract first? Final point: I’ve never tried to make an infused jerky because it just seems like a waste. You’re gonna loose a lot of oils during dehydration. You’d be better off adding an infused powder or small amount of oil to the jerky after it cooks.