DeCarb Sous Vide Method

This recipe is a process to decarboxylate your cannabis to attain a stronger final product to use in making canna butter, canna oil, or a tincture. By using this process you cut down on total time to decarb your cannabis as well as getting a more consistent final product without all the smell.

Author

johnnyxray

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 200F / 93.3C

Ingredients

• 7 g of desired cannabis

Directions

1. Set your Anova Sous Vide Precision Cooker to 200ºF / 93.3ºC
2. This recipe is a process to decarboxylate your cannabis to attain a stronger final product to use in making canna butter, canna oil, or a tincture. Before placing cannabis in vacuum bag, break the buds into smaller crumbles to increase surface area for better DeCarb. Using a clean piece of parchment paper to not loose any product crumble larger buds into smaller pieces making a fine texture (suitable for smoking) but not into a powder. Place into a vacuum bag and a vacuum seal the bag.
3. Please vacuum sealed bag into water bath and hold in place with clips or a magnet to keep bag fully submerged. Cook for one hour at 200°F.

Use And Storage Of The Final Product

1. When The timer is done turn off Anova and carefully remove vacuum sealed bag it will be hot. Let cool for 10 minutes label clearly with the name of strain, date and amount of product. It is ready to be made into canna butter, Cana coconut Oil or a tincture. For storage until future use you can store as is in the freezer for up to 6 months