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!!

 

[Baba Karuna]

Stunning Africans there brother they even look deadly like a true African plant should be.
Hats of to you man. Once cured and aged they have got to be rocket fuel yeeha!

The ones from last year are wild they are entheogenic at the proper dose. The selection from this year looks extremely promising. I’ll definitely need to put my seatbelt on before taking this ride

🪷Om Kūrmmāya Namah🪷

 

[Baba Karuna]

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

Thank you my friend I am grateful that these survived the season we had some intense and unusual weather this year. But the old world genetics are resilient

🪷Om Arişțanirasanamastu🪷

 

[Baba Karuna]

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!

This is what I was considering. Since it was so throughly cooked, the entire process is going to produce a different result. I am extremely intrigued since the Peruvian was still potent. I will make sure to post my findings.

🪷Om Vedasamrddhirastu🪷

 

[Tangwena]

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!! View attachment 19105775 View attachment 19105778 View attachment 19105779 View attachment 19105780

Thats going to kick some ass once aged make sure to dry it nicely or it may over ferment and scare the living daylights out of you ha ha.
I had to change out my alternator on my old Land Cruiser today, bitch of a job everything was seized up.
I made sure to chew my most patience inducing cob the Colombian Gold x Demon Latcher any other and I would have shot the car ha ha.
As it is its all put back together and ready to go 4 hours later and no bullet holes anywhere ha ha.
The right cob for the right job every time.

 

[jonesfam7715]

Tiny TLT Malawi gold cob, plant ain't done yet

I have a pile of vac sealed cobs in the bottom of my sock drawer lol. I used 3 different Malawi variants, Ace, TRSC, and TLT. And Somali taxi ride (Neville's wreck x Malawi gold). The TLT Malawi gold is still ripening

 

[RoSquared]

I’ve been reading this thread for days and I’m completely obsessed. Registered an account just to say thank you to all of you that have contributed for your inspiration, technique, thorough documentation and insight. This sounds like exactly what my soul has been craving. I will be joining in this experiment in a few weeks. Plants getting very close to chop. I have a Colombian that I think will work nicely.

 

[Baba Karuna]

I’ve been reading this thread for days and I’m completely obsessed. Registered an account just to say thank you to all of you that have contributed for your inspiration, technique, thorough documentation and insight. This sounds like exactly what my soul has been craving. I will be joining in this experiment in a few weeks. Plants getting very close to chop. I have a Colombian that I think will work nicely.

Welcome to the club my friend Embracing this type of cure will completely change your life and your relationship with the herb Very excited for you to embark on this journey. Make sure to post your progress. Colombian will be a great variety for your initiation

🪷Om Śivakarmāstu🪷

 

[moose/MI]

I've been sitting on my hands the last few days trying not to make any more cobs this first go around.
It's certainly a lot of fun. But I do need to save some material to make hash with.
Which is also fun and enjoyable.

I did some rough math and think I have over a half pound of various cobs going.
And I've never tried this before.
By Christmas I should be able to start testing and enjoying some.

Some of last years hash efforts.

 

[oldmaninbc]

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!!!

Our tongues have a lot of blood vessels, I wonder if that is why absorption happens quicker with chewing than swallowing?

 

[gedLang]

Our tongues have a lot of blood vessels, I wonder if that is why absorption happens quicker with chewing than swallowing?

Yes, but also swallowing means that the drug is processed by the liver before going into the bloodstream, whereas with sublingual or buccal (cheek) absorption it goes directly into the bloodstream. Quote from wikipedia:

"When a chemical comes in contact with the mucous membrane beneath the tongue, it is absorbed. Because the connective tissue beneath the epithelium contains a profusion of capillaries, the substance then diffuses into them and enters the venous circulation.[1] In contrast, substances absorbed in the intestines are subject to first-pass metabolism in the liver before entering the general circulation."

 

[Tangwena]

I've been sitting on my hands the last few days trying not to make any more cobs this first go around.
It's certainly a lot of fun. But I do need to save some material to make hash with.
Which is also fun and enjoyable.

I did some rough math and think I have over a half pound of various cobs going.
And I've never tried this before.
By Christmas I should be able to start testing and enjoying some. View attachment 19106096
Some of last years hash efforts. View attachment 19106103

WOW no half in half out with you man loads of cobs and I mean loads ha ha. Plus lovely looking hash balls.
Have you ever tried heating the hash balls at the same temperature as the cobs sweat sealed up in flat bars?
I did on some finger hash and it blew me away with the changed aroma it was more like traditional hash smell deep and wonderful. I think you will be blown away try it on a small slab and let us know your thoughts.

 

[Tangwena]

Yes, but also swallowing means that the drug is processed by the liver before going into the bloodstream, whereas with sublingual or buccal (cheek) absorption it goes directly into the bloodstream. Quote from wikipedia:

"When a chemical comes in contact with the mucous membrane beneath the tongue, it is absorbed. Because the connective tissue beneath the epithelium contains a profusion of capillaries, the substance then diffuses into them and enters the venous circulation.[1] In contrast, substances absorbed in the intestines are subject to first-pass metabolism in the liver before entering the general circulation."

That makes perfect sense to me I can get 3 different highs one from chewing and spitting out the chewed wad.
One from chewing and then swallowing the wad and one from just swallowing the half chewed wad.
Add to that different strains, different cures plus aged or young cures and you can tailor your high with a bit of experience behind you.

 

[Tangwena]

Tiny TLT Malawi gold cob, plant ain't done yet View attachment 19105848 View attachment 19105849
I have a pile of vac sealed cobs in the bottom of my sock drawer lol. I used 3 different Malawi variants, Ace, TRSC, and TLT. And Somali taxi ride (Neville's wreck x Malawi gold). The TLT Malawi gold is still ripening

Looking the goods my friend best dry them a bit before resealing or they will keep changing color to a darker look with less terpenes maybe do one one way and another a different level of moisture to see which you prefer.
Being Malawi genes its potential rocket fuel ha ha.
Any pics of the buds?