I was about to start a post with " was supposed to"… I wonder what the hell I was gonna say lol.
I ground up the decarbed (50min at 250)trimfrom most of the seed plants. I put 1 1/2 oz in 4 sticks of butter
While I was grinding I took the decarbed cherry pie out of the freezer( still smelled good when I opened the bag) put a cup full in a jar for my tincture and put all that back it the freezer.
I left the butter in the crockpot on low last night for about 8hrs.heated it back up and strained today in cheese cloth. Now its in the fridge.
I added a little water because im trying a recipe from youtube I saw posted in thread here:
I normally use coconut oil and no water and do everything in jars, but want to cook with butter for a while to compare recipes with both.
I’ll prob make the tincture qwet or Rieko style. To think that no just another tincture thread is one of the reasons im even here…is cool. A guy on FB suggested that I take the tincture and just make a paste with the seasoning ingredients, dry and grind. I was initially gonna infuse the sugar and the salt separately but this way seems better. He said he goes 1:1 spice to tincture. I’ll try a cup of each when its go time. There is a bbq rub that I used to love from the bbq bible that was good on everything! I want to make that but I have some mix that I already made up thats ready to be infused first. It also was a lil ground up decarbed in it. I cant wait to try this!