Hash needs decarboxylation before you cook with it. Heat hash at 240°F (115°C) for 40 to 60 minutes. Then infuse it into butter or oil at 160°F to 180°F for 2 to 3 hours. Use 1 gram of hash per 1/2 cup (4 oz) of fat. Dose by THC content, not by hash weight.

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Decarboxylate the Hash

Raw hash contains THC-A. Heat converts THC-A to THC. Spread crumbled hash in a thin layer on a baking sheet lined with parchment. Cover with foil. Bake at 240°F for 40 minutes. Add 10 minutes for dense or moist hash. Do not exceed 300°F. THC degrades above that point. The hash darkens and smells nutty. Let it cool.

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Infuse Into Fat

THC binds to fat. Use butter, coconut oil, or olive oil. Melt 1/2 cup fat in a saucepan. Add 1 gram decarbed hash. Hold at 160°F to 180°F. Stir every 30 minutes. Cook 2 hours for oil, 3 hours for butter. Keep the temperature under 200°F. Strain through cheesecloth into a jar. Press the solids. Discard the plant material. Yield is about 7 tablespoons after loss.

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Calculate Dose

Hash runs 40% to 60% THC by weight. One gram holds 400 mg to 600 mg THC. At 50%, 1 gram has 500 mg. Divide by servings. A 5 mg dose from 500 mg is 100 servings. A teaspoon of infused butter is not a dose. Measure by total batch. Label the jar with total THC and date.

cooking with cannabis hash

Cook and Store

Use infused fat in any recipe that calls for butter or oil. Do not bake above 350°F for long periods. Replace no more than half the fat in a recipe to keep texture. Store infused fat in the fridge for 2 weeks or the freezer for 6 months. Keep hash and infused products away from children and pets. Label all containers.