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Malawi Style Cob Curing.
- Thread starter Tangwena
- Start date
Foodsaver vacuum sealers sell an attachment that pulls a vacuum on mason jars which can then be sweated along with the sealed cobs.
There is a pic of some GT buds after 24hrs sweating in the mason jar they were all green going in.
They still need to be aged for a few weeks before removing and drying for aging.
Doing this without vacuum just stuffed in is asking for mold, you may get away with it once but it is wet, warm and lots of bacteria going crazy in that jar. Any mold spores would think its Christmas not worth the risk IMO
With the cobs they grind up easily into small nugs and powder. They burn very slowly like lumps of hash you dont need tobacco they burn on their own once dried.
The loose buds are just the same as normal jar cured buds to chop up just a different color.
I dont use water in the yogurt maker but you can it makes for a more uniform heat.
I am just too lazy I wrap um, sweat um and then fermentum followed by aging um.
Feeling a bit laid back after flying on Golden Tiger all day crazy visit to wonder land I had Alice along for the ride.
Hahaha! Every single time I read your posts about your euphoria I'm certain I'm on the right track. Lol! You sir, have been living the euphoric life I've been dreaming of, but I'll be joining you soon. Chopped my Malawi, and I'm anticipating over 3.5 oz., giving me lots to play with. This plant was for my personal consumption. I don't have to keep any in reserve for anyone's meds. The daughter is an indica babe. She'll want no parts of my trippy high.
Thank you gentlemen, for the clarifications. My community is buzzing with the shared excitement. I'm getting lots of positive feedback on your excellent graphics repuk.
They were discussing the stuffing and vacuum-sealing of loose buds in jars last night when I finally called it a night. I'll refer them back here to see your post Tangwena. I agree about the chances of mold without vacuum. Too big a risk.
Thank you gentlemen, for the clarifications. My community is buzzing with the shared excitement. I'm getting lots of positive feedback on your excellent graphics repuk.
They were discussing the stuffing and vacuum-sealing of loose buds in jars last night when I finally called it a night. I'll refer them back here to see your post Tangwena. I agree about the chances of mold without vacuum. Too big a risk.
Pennywise30825
New member
I’ll join this cob curing study, I recently harvested a Malawi but it’s now too dry to cob cure. Next time I’ll give this a go.
led05
Chasing The Present
a few things I've experienced:
1) a good vacuum here is absolutely critical, it greatly removes the risk of the bad, mold
2) I use half gallon wide mouth mason jars. Rarely in store, very easy to find online, they work very well. If you have veggie or fruit gardens you never can have too many large jars, i literally have hundreds and still find myself looking for jars during harvest season
3) The food saver mason jar attachment will work on any vacuum that has an accessory port, it's a great gadget to have for many products to preserve
4) The mason jars work well but different and the risk for mold in them is higher than cobs as you'll never pack them full like a cob is tight and the moisture does pool in the bottom of the jar, you can lay it however you like, there will be a low point... This can be remedied easily by breaking up the sweat into a couple phases where you just open the jar, remove nugs, let them (bottom wetter ones) dry for an hour or two, dry out inside of jar and put back in for sweat.
The biggest difference though b/w the Jar and a cob IMO is the breaking up of the plant cell walls and just the general force / pressure exerted on the product when making a cob. If anyone has ever read up on Frenchies hash making technique, I think the force, pressure etc on the cob is a key ingredient and very similar , it also aids in the fermentation process. Your mason jar nugs if not beat up & compressed will never get those black dark scary looking colors as a cob will. The jar nugs definitely ferment, improve, turn out great - Just not the same as a well compressed cob.
A well compressed cob stored in a vacuumed jar IMO can last years, maybe even decades due to the skin it forms and how it preserves. Cobs to me are more akin to a type of fermented hash vs. a well cured flower. Mason Jar fermented nugs are just that, fermented well cured flowers.
Big diff but both very unique - the smell, taste and flavor on both is something special and not to be missed !
Going in wetter than you think probably isn't a bad thing, either !!
Tang - thanks again for bringing this less than mainstream art, back to the flow
G
Gr33nSanta
Long time lurker
you picked a cool thread for your first post.https://www.youtube.com/watch?v=0g0pE15aX3Q&feature=youtu.be
The beerflat on the left has cobs that were not opened after initial sweat, you can see one of the first cob I zoom on has a bit of moisture on top.
They did not brown up as much as I thought they would. I know they will now though. I am pretty sure there was enough moisture in, could be the strain, its lime green and covered in trichomes.
I am going to give them 6-10 hours to air dry and re seal them, and start the aging process.
Pennywise30825
New member
I’m well known on another forum, but I do look in IC. 3 of us grew out Malawi this winter so this thread has my attention for sure.
led05
Chasing The Present
I'm not sure where you got this idea, you've already answered your own question
G
Gr33nSanta
I am not sure the melting point of plastic, but its much higher than 40 - 60 celcius. So a crock pot would have to be set on very low. Most people use the yogurt maker I think, I used a heated mat in a box insulated with towels, then in a garbage bag.
I'm sharing that on our thread Green Santa. That was very insightful. May I ask why you didn't open that bag after the sweat?
They look like they took to me. How wet were they going in?
led05, you're a wellspring of information, and I truly appreciate the time you're putting in. I'll have to track down some lids for the mason jars. I have a driving desire to try buds as canaries and as a packed jar. I don't think I'm going to have a harvest soon that'd pack a half-gallon size. I'll try something smaller myself. Lol!
Pennywise, good to have another set of eyes gleaning information.
They look like they took to me. How wet were they going in?
led05, you're a wellspring of information, and I truly appreciate the time you're putting in. I'll have to track down some lids for the mason jars. I have a driving desire to try buds as canaries and as a packed jar. I don't think I'm going to have a harvest soon that'd pack a half-gallon size. I'll try something smaller myself. Lol!
Pennywise, good to have another set of eyes gleaning information.
G
Gr33nSanta
like the diagram repuk made, there was no visible water so you do not have to open after initial sweat. Only 2 had small bits of condensation but I still opened most of them after the initial sweat to check on them.
Some of them shrunk a bit too, after the initial sweat, leaving gaps in the vacuum sealed bags so I wasnt sure if that was space for mold to grow so I just re-open and re-sealed most of them.
Some I decided to leave untouched, the ones that had no water and no gaps, no reason to open them.
I still wanted to do a bit of both.
Correct me if I am wrong Tangwena but you can open and check on them at any stage of the process, one reason why I like to do it without the husk.
In the summer I ll grow a bit of corn and I ll try the real deal.
For now I can experiment and learn about the fermentation anyway.
I am glad I did the whole plant, as they age I ll be able to compare since they all had the exact same start.
TychoMonolyth
Boreal Curing
Thinking back as a kid, we used to freeze whole corn on the cob, husks included. I remember pulling the silk off and stuffing the cobs in bread bags to freeze. I'm 99% sure you can freeze the husks alone and thaw them out when you need them because there's very little water content.
So this summer when you have a corn roast, don't throw away the husks. Personally, I'll be collecting "cow corn" husks because they tend to be bigger.
So this summer when you have a corn roast, don't throw away the husks.
Personally, I'll be collecting "cow corn" husks because they tend to be bigger.It's been stated before , tamale wrappers. In az you can buy a big bag of wrappers at the grocery store of dried flat corn 'leaf'. Rehydrate them, pat dry. And as tang would say...bobs your uncle!
Cob on
Cob on
I hadn't caught the rehydration of the husks. Tangwena once said it didn't matter how moist the husks were. Is the rehydration something you'd do for the making of tamales too? I can see it'd make the job easier.
Santa, how much did you use to make each cob in that video?
Santa, how much did you use to make each cob in that video?
