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theJointedOne
hey all just wanted to let you know you can replace the regular oil in jerky marinade and use ganja oil....makes cannajerky...very powerfull....enjoy
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Hey man...curious, does fat in a marinade actually ever come in contact with the interior of the meat like salty liquids do via the osmosis process? Reason I ask is that I'm trying to figure out how effective that method could actually be. To a layman it seems that it would be a bit of a waste. Can you expound on the process you used? Thanks for posting. 
binaryfission
Member
well as long as there enough fat with the oil in whatever you are eating it should work, correct? i had some cannajerky at a Festivus this year and it was effective.
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theJointedOne
yeah when you marinade the oil will infuse whatever meat or other product you are making into jerky.
I was just confused as to whether the process of simple osmosis that occurs when you brine something, for example, also occurs with fats and not just salted water. I guess it does.
Just curious about the mechanics of HOW it works in this particular instance.
like i needed another reason to eat jerky. thanks gonna try it soon
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mugenbao
Haha, wow... I love stoner ingenuity!
I don't do edibles, but that sounds pretty great
I don't do edibles, but that sounds pretty great
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dramamine
I was just confused as to whether the process of simple osmosis that occurs when you brine something, for example, also occurs with fats and not just salted water. I guess it does.
jd, it's recently been proven that it is a myth that fats can penetrate protein cells. Nathan Mhyrvold, who recently came out with a huge, extremely scientifically oriented cookbook called 'Modernist Cuisine' tested the theory on duck confit, a classic French dish in which duck legs are slowly cooked in duck fat. The legs cooked in the fat retained the same amount of fat as a control batch that was roasted, then coated in duck fat afterward.
There are definitely crevices for the fat to creep in to a degree, but it does not work by osmosis. This is a new revelation to the cooking world, as it stands the confit (cooked in it's own fat) technique, an age-old one, on it's head.
At the same time, maybe the cannabinoids could transfer to the meat through some other process. This would especially be likely if the jerky meat had any amount of fat left on. This could be how the canna oil kick would be imparted.
I'm a chef and so kind of obsessive over these things. Thanks for an interesting topic! Maybe I'll try some moose jerky this way soon. peace
