- Preheat oven to 100 - 150C (220 – 300F)
- Cut bud into smaller peices (no need to finely chop)
- Bake the bud on a clean/dry surface using the chart below as a guide. Glass containers or clean baking sheets work well. Do not oil this pan, and keep it from direct heat sources (put it high on the highest rack for most ovens). Prefer lower temperatures over a longer time period vs. higher temperatures (115C for 40 minutes is preferred for many 'bakers')*.
| TEMP(C) | TEMP(F) | TIME |
|---|---|---|
| 150 | 302 | 10 Minutes |
| 115 | 239 | 40 Minutes* |
| 100 | 212 | 60 Minutes |
- Check the oven freqently, the color should change from green to light brown. Dry bud will cook faster, and moist bud will take longer.
- Once the bud is brown (but not burnt), and crunchy, remove it from the oven (the cooked bud does not need to be cool for the next step).
- Prepare an amount of oil which is approipriate for the amount of bud you have (experiment here). The more oil, the weaker the oil will be.
- Heat up the oil on the stove top on LOW, and mix in the dry bud.
- Ensure the oil does not reach 115C/245F. For many stoves, you may need stir regulary. Ensure the oil does not boil/burn.
- Let mixture cook for about 2+ hours (no more than 6)
- Strain the excess bud and store (you can make tea or use the strained materials for other edibles)