Malawi Style Cob Curing.

[gedLang]

Love seeing everyone’s hard work paying off. Such lovely cobs being made

Speaking of, a few days ago I harvested two beautiful Nigerian plants which are one of my favorite varieties. I dried, rolled, sealed and set them in the instant pot. Around 1 hr later I heard the timer go off and realized it had accidentally been set to “ultra mode” instead of the usual “keep warm” setting. The pressure was set to high so needless to say it was extremely hot I released the pressure and removed the bags. The cobs were definitely cooked at temperatures much higher than the regular 108F and the pressure had popped another bag of Peruvian herb and the water in the pot had filled the bag.

The Nigerian was filled with water droplets so I opened the bags and let the cobs dry overnight and half of the following day before resealing them to sit as usual. The cobs smelled of sweet earth and grapes.

The wet Peruvian was sweet smelling as well and was used to cook up some infused coconut oil. My wife used some of it topically and it melted away some serious muscle tension and pain. Later she ingested some and said it was potent and not sleepy.

My initial reaction to this mishap was thinking the herb may have degraded from the high heat and pressure but so far it appears to still be useable.

I am excited to see how the Nigerian turns out after a few months of maturing. I have never cooked herb at high temperatures before Cobbing and trust it will still yield an interesting finished product.

I know now that I will make sure to triple check the settings before pressing start

Todays accomplishment was harvesting a gorgeous Senegalese x Nigerian today. She was delightfully streaked with purple and smells like fresh eucalyptus, diesel, with a touch of sweetness. Absolutely stunning and pictures don’t do her justice. The buds are tight like the Nigerian but larger in size like the Senegalese. She will be cobbed in a few days. I have attached some photos of her

🪷Om Avighnamastu🪷

This is actually an interesting experiment... folks think that part of the cob aging process involves bacterial fermentation of some type, and you probably sterilized those cobs by cooking them so thoroughly. So will they still have the same effects as a cob that kept its bacteria? Keep us updated!

 

[Buzzzzd]

Well Cobsters..here is the last 9 - the two on the left were infused with a lot of honey...they have just finished the cure. I took some of them out 1/2 way thru to dry for a bit and they do seem dry....I will reseal them tomorrow morning and squirrel them away...

and the close up....

they seem to be sitting at 43% - that should be OK - Right???

I have been messing around with getting the best dose of Weed dust and adding it to chocolates. It just seems like a fun way to ingest... so far a little over 1/8 tsp of dust in a chocolate is a nice dose.
I am also experimenting with ground up Cob and trying to decide wether it is better to have it chunky so I can chew it or ground very fine and simply eat it with the chocolate...man, what I do for science!!!At this point I find that chewing it comes on a bit quicker that swallowing...stay tuned!!!! I can hardly wait for the new year when I can start messing around with this new crop!!!

 

[Tangwena]

Well Cobsters..here is the last 9 - the two on the left were infused with a lot of honey...they have just finished the cure. I took some of them out 1/2 way thru to dry for a bit and they do seem dry....I will reseal them tomorrow morning and squirrel them away...
View attachment 19105680
and the close up....
View attachment 19105681
they seem to be sitting at 43% - that should be OK - Right???
View attachment 19105682
I have been messing around with getting the best dose of Weed dust and adding it to chocolates. It just seems like a fun way to ingest... so far a little over 1/8 tsp of dust in a chocolate is a nice dose.
I am also experimenting with ground up Cob and trying to decide wether it is better to have it chunky so I can chew it or ground very fine and simply eat it with the chocolate...man, what I do for science!!!At this point I find that chewing it comes on a bit quicker that swallowing...stay tuned!!!! I can hardly wait for the new year when I can start messing around with this new crop!!!

Beautiful colors there man they should age nicely fingers crossed they blow your mind ha ha.
Mulanje is like going up on a rocket once aged and those look awesome.

Regarding chewing verses swallowing it def comes on quicker chewed and is much more euphoric.
Once it gets to your stomach it is more stony at least for me. So dont swallow the chewed cob after chewing and you will miss the stoned finish. Its just another way I use it shorter euphoric high verses long deep high.

 

[ost]

Love seeing everyone’s hard work paying off. Such lovely cobs being made

Speaking of, a few days ago I harvested two beautiful Nigerian plants which are one of my favorite varieties. I dried, rolled, sealed and set them in the instant pot. Around 1 hr later I heard the timer go off and realized it had accidentally been set to “ultra mode” instead of the usual “keep warm” setting. The pressure was set to high so needless to say it was extremely hot I released the pressure and removed the bags. The cobs were definitely cooked at temperatures much higher than the regular 108F and the pressure had popped another bag of Peruvian herb and the water in the pot had filled the bag.

The Nigerian was filled with water droplets so I opened the bags and let the cobs dry overnight and half of the following day before resealing them to sit as usual. The cobs smelled of sweet earth and grapes.

The wet Peruvian was sweet smelling as well and was used to cook up some infused coconut oil. My wife used some of it topically and it melted away some serious muscle tension and pain. Later she ingested some and said it was potent and not sleepy.

My initial reaction to this mishap was thinking the herb may have degraded from the high heat and pressure but so far it appears to still be useable.

I am excited to see how the Nigerian turns out after a few months of maturing. I have never cooked herb at high temperatures before Cobbing and trust it will still yield an interesting finished product.

I know now that I will make sure to triple check the settings before pressing start

Todays accomplishment was harvesting a gorgeous Senegalese x Nigerian today. She was delightfully streaked with purple and smells like fresh eucalyptus, diesel, with a touch of sweetness. Absolutely stunning and pictures don’t do her justice. The buds are tight like the Nigerian but larger in size like the Senegalese. She will be cobbed in a few days. I have attached some photos of her

🪷Om Avighnamastu🪷

i love the pics man that , is a step back in time for me,,great looking plants

 

[Scottay]

So here's a funny..... My daughter came over from Pennsylvania and she brought her new fella to meet him. I'll refer to him as EJ. I've been talking to my daughter for a couple years about wanting to ferment some of the herb. So I cut one open and it was a white widow x cheese. (Kinda smelled like a pair of dirty socks and a leather belt had a baby) While it was growing. So I asked my daughter what she smelled and she got a funny look and said "hmmm I'm not sure" So I asked EJ and I said don't worry just be honest. (It smelled leathery last time I opened it) and he looked a little confused and said "hmmm it smells like beef jerky" I sniffed it and said "sonofabitch it does smell like jerky "!! And that 30 year old looked sooo relieved at that!!! He was like I didn't wanna offend ya cause he's thinking weed smells. Caught me off guard too!! But his first time meeting me. CLASSIC!!! I can't wait to eat some of that in a few months. It is a really dark color. Chocolate like. Am I imagining it or have I heard mention in this thread about a beef jerky scent? Maybe I'm just high!!

Here's some pictures ya filthy cobsters!!