Chewing (forming a quid and letting it sit between your cheek and gum) marijuana

Tutorial for:



-Strawberry Mango & Peach, ~Canna Shisha~ 'Dip' or 'Chew'-










This is for a small batch of between 6 - 12 doses, for those with an average tolerance.


The below amount may make more doses, for those who don't smoke often, or fewer doses for those who smoke several grams every day.



If you enjoy it the first time, or want to take the 'plunge' with your first try, it's actually a bit easier, and more sensible to make larger batches, if you have the herb to spare.

Just multiply the recipe!




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'Dip' means it's already pulverized and usually a bit more moist, and 'chew' means you'd have to chew it slightly to create the wad, chew can also be a little more dry... technically we're making a kind of 'dip', but many folks use the terms interchangeably.

You will need;


- 3 grams of cannabis (in the end, divide into the desired portions)


- 3 grams EACH strawberry, mango, and peach, or 9g of your favorite fruit, give or take a gram... if making shisha, use between 1 and 2 grams each, or 6g total wet fruit.


- 1 mint leaf (you'll barely taste it.. use more or less if you like)


- 1 & 1/2 - 2 tsp glycerin, + an additional tsp ('extra' can be needed later on).


- 1/2 - 1 tsp molasses or invert sugar



*** - Lastly, and ONLY for edible/chew, NOT for shisha or vape material:


-1/3 tsp lecithin.. bear in mind that such added fats, should not be vaped or smoked!


I suggest making your first sample batch WITHOUT lecithin, just in case you decide to switch to using a vape, or a hookah. If you decide you like it as dip/chew/ or for eating in general, then try a pinch of lecithin in the following batch.



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Making the dip...



- Decarb your herb as described here. A small ceramic or pyrex dish, similar to those used for the hash on page one of the above link, may be used.



- Blend with roughly 1 & 1/2 - 2 tsp of pre-heated glycerin, and 1/3 tsp lecithin if desired. You want your herb thoroughly coated, maybe sitting in a small puddle, but not floating.


- Add extra half teaspoon *only if needed to thoroughly coat.

Here's where the glycerin to herb ratio *can vary (skip if explanation isn't needed):


The frostier, and more resinous or crystally the herb, then the less 'lighter but larger' inert plant matter there is, taking up space and weight.


The more frosty and resinous the bud, the 'smaller', denser, or less-expanded the total material is per unit of weight, and the less glycerin you will need, to very lightly saturate the material!If you're working with virtually gland-less herb, or 'worse' if it's just leaf, then more glycerin will be needed, because a gram of leaf will usually take up more space, than for instance a gram of super-frosty bud, or sifted hash!!!



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- Wrap your dish containing your herb, glycerin and lecithin tightly in foil.


- Place in your pre-heated oven at 190 f for 4 total hours, allowing it to cool at the HALF-WAY point before opening, mixing and pressing the mixture with the back of a spoon, then re-seal and finish heating. You may wish to add a half teaspoon of glycerin, as it absorbs into the herb as it heats, making it more appear 'dry' externally.
Or, if you'd like to ensure that you're breaking down the glandular material, freeze for at least two - four hours to ensure disruption of cellular integrity within the glandular heads and to disrupt the spaces between the individual cannabinoids, before completing the final heating.

If you don't plan to use your material immediately, or if it will sit for several days to a week or more, to continue loosening up before adding to the rest of the ingredients, then freezing is not as necessary.


The above steps for heating and breaking down your glandular material, are crucial, if you want to actually absorb many cannabinoids!


- Once you've finished heating your herb, lecithin and glycerin, set it aside and begin preparing your fruit.





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Preparing the fruit;



- Slice and dice your fruit finely, and separately (do not blend them!), on a marble, or other non-wood cutting board. Set the individual piles in a baking sheet, that has a rim, and spread the piles thinly, always keeping them separate, and never allowing them to touch. Keep at least a few inches in between.


- Keeping the fruit separate during this stage will prevent you from getting a 'muddled, nonsensical-fruit flavor'.. you will be able to identify one flavor in one moment, another at the next, and you'll be able to better distinguish all three at once, as they blend in your mouth (or in your hookah)!


- Cover entirely with a clean towel, but don't let it touch the fruit!


- Secure all four edges with separate pieces of twine if the towel is small, and it covers just the rim of the pan or sheet. Otherwise, wrap around the pan using a single length of twine if the towel is large enough, and folds over enough to do so.


- Place outside in a breezy location in the sun, OR, if that doesn't seem appealing to you for whatever reason (it's understandable), you may use the lowest setting in your oven, about 170 f usually, without the fear of burning your towel... just don't allow it to touch the heating element itself!
Keep the oven slightly ajar, by placing a potholder in the cracked opening just above the oven door handle.

(Your towel should seem perfectly fine and unharmed after such use, but in the long-run, especially if this is repeated regularly, it may take a year or two off its 'life'... so don't use grandma's favorite tea cloth ).

We prefer using the sun and air, because with the slightly lower temperature, the fruit retains more terpenes, phytochemicals, and ultimately more flavor!

The towel will protect your fruit from debris, and a windy spot out in the open will not only help dry, but it will also deter insects (and they shouldn't be able to penetrate your towel, anyhow).


- Drying may take an hour, or up to six or seven hours depending on the conditions you are drying under, and depending how thinly you spread your pulverized fruit; the oven should finish quicker, but again, it is at the cost of the flavor of your fruit and its terpene content.




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- Once it is reasonably dried out, and the fruit puddles can be just about 'peeled' from the pan, slice them up again on a cutting board.


- Combine your diced, dried fruit, with your glycerin soaked herb, and your inverted sugar or molasses for extra moisture, texture and consistency.


Molasses specifically, is used for flavor! But you are using specifically molasses, inverted sugars, or syrups, because they are more stable and less likely to crystallize. Many fruit and plant syrups also contain glucose. Invert sugar usually has a more-firm texture.


(You can even make your own invert, or inverted sugar, as a source of stable glucose which won't easily crystallize, by using a cup of sugar, a 1/3 cup of water, and a pinch or 1/4 tsp tartaric or citric *acid as a catalyst (*unnecessary, but for the inexperienced candy maker, it is very useful), slowly heating the mix over a medium setting on your burner, without stirring, until 236 f is achieved... if not using an acid, then once that temp is achieved, lower and adjust the burner setting, remove the pot from the heat if you must, and hover around but never over 236 f, for at least five minutes. Once removed from heat, and cooled, the syrup should have produced enough glucose to function well! Any extra that you don't use for this recipe, can be jarred up and kept in your cupboard for 3 - 6 months!)



- If it seems almost too dry, you may add a little more glycerin at this time.


- Jar it up for two to three days, before examining the consistency again. At this point you may add a little more inverted sugar or molasses if needed.




- Finally: You may either divide it into portions or doses, or you can leave it jarred and begin using your 'dip'!


It keeps very well for months, or even years when sealed and stored well, without exposure to light and heat..


Some folks like it aged, others like it fresh.


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Variations...


Now, that's one way of doing it, again keeping in mind that you asked for an un-strained canna 'chew' or 'dip' with the inert plant matter included...




**** What I like to do however, is dehydrate or dry my favorite fruit, and rehydrate it by soaking it in glycerin hash tincture, with a few drops of golden dragon. ****



This could be used the same way, in the cheeks, or it can simply be eaten.




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And a simple fruit salad is always wonderful!











You have plenty of tasty options with a strained glycerin tincture!...














Drinks, too....























But back to 'chew'...


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(Keep in mind, that if after making a sample batch -without lecithin- you decide that you ultimately do not like or care for 'chew', it CAN be vaped or used correctly with a hookah'; do NOT smoke it, the additional sugar and glycerin should not be combusted, as they break down differently, and glycerin, the vapor vehicle for e-cigs, and the common moisture retainer for tobacco shisha, even produces acrolein once it is heated too much... this is why, using store-bought shisha incorrectly, can taste horrible!).




Remember; just 'a little dab, will do ya'!



Storage tips;

You can label and divide a batch into the correct doses immediately, and keep each dose in a daily/week medication container (I recommend the nicer glass kind) which can be stored in a cupboard or closet for months, or the freezer for years!

If you go for the freezer, an ice-cube tray, wrapped tightly in an oven bag, also works well.


And if you feel confidant that you can eyeball it, without over-doing it and becoming too medicated, then any clean glass jar will do... a canning jar without shoulders (ie 'wide mouth' style, where the opening is nearly as wide, as the jar itself) is best for freezing, though.




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PS- Unlike 'normal chew', after you've held a 'Canna Chew' in your cheeks adequately, you can finish by chewing up and swallowing the remains as a healthy, and likely, still slightly-medicated, treat!




PPS - I am only sharing the dip or chew recipe due to the interest.

Please remember that, again, edibles are stronger and longer-lasting when eaten, rather than absorbed buccaly or sublingually, due to the cannabinoid conversion that takes place in your liver....

And PLEASE keep in mind that acidic, sweet dips, ARE NOT GOOD FOR YOUR TEETH or GUM HEALTH, even when it is nicotine free!!!


While you are choosing a commonly used, and fairly 'natural' method of absorption, it is still made with sweeteners and natural fruit flavorings, and you would be using it at your own risk!


To remove the potential for damage entirely, you can choose to use cannabis and glycerin alone (like I mentioned in my first post in this thread ).... however, it's not going to be nearly as pleasant, if you're expecting something along the lines of a traditional dip.



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Hope this helps... Good luck!

 

that was what i was hoping to do because i figure if imma do some edibles, i may as well make a recipe that im gonna like, but the person who wanted me to make some for em, wanted me to look into making him some chew...

 

Oh BKS, i love when you post. Your pictures always make me so jealous and hungry.