The Preservation Pantry: Curing, Smoking & Confit | Gourmet Edibles by Chef Smoke

GOURMET EDIBLES by Chef Smoke

The Preservation Pantry: Curing, Smoking & Confit

Blogger-Safe • 21+ Educational • No Images Needed

Cold Smoke Protects, Hot Smoke Destroys

THC degrades rapidly past 356°F. Myrcene flashes at 150°F. Cold smoke at 68-86°F preserves 90-95% THC IF you infuse the cure, not the smoke.

Cannabis-Cured Salmon Gravlax - 3mg per oz

Salt + sugar + dill + lemon zest + 2 tsp infused olive oil. Cure 48h. No heat ever. Clean, floral, silky. Slice thin.

Low-Temp Duck Confit - 7.5mg per leg

Duck legs cured overnight, confit in infused duck fat at 200°F for 12 hours. Silk, not high heat. Crisp skin to finish in hot pan.

Infused Tallow & Lard

Render, clarify, cool to 160°F, infuse with decarb. Best carrier for savory preservation. 3-month fridge life. For roasted potatoes, biscuits.

Shelf-Life Lab

Light + Oxygen + Heat = CBN. Vacuum seal, amber glass, 38°F fridge. Label date and potency. Test after 30 days. Always label.

Safety & Compliance: Start low 2.5-5mg. Wait 90-120 min before second serving. Label everything with mg per serving. Keep locked away from children and pets. For adults 21+ in legal jurisdictions only. Educational purposes only. Effects vary.