Cannabis Pâté de Campagne
Ingredients
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400 g 14.1 oz Main ingredient
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2 tbsp 2 tbsp Cannabis butter
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2 cloves 2 cloves Garlic
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1 tsp 1 tsp Sea salt
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0.5 tsp 0.5 tsp Pepper
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1 tbsp 1 tbsp Lemon juice
Decarboxylation Guide
Activate THC before cooking — Read the full guide →
Instructions
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1Prepare meat: Run 1.3 lbs (600g) pork shoulder + 7 oz (200g) bacon (with fat) + 7 oz (200g) pork liver through the medium die of a meat grinder. Alternatively: ask your butcher. Important: process meat COLD — warm ground meat loses its binding. Liver finely, shoulder coarsely — texture contrast is the secret to a good pâté.
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2Season and bind the forcemeat: Place meat mixture in large bowl. Add 2 eggs, 3.4 fl oz (50ml) Cognac or Armagnac, 2 tsp Sel Rose (pink curing salt for color and shelf life), 1 tsp black pepper, 1/2 tsp allspice, fresh thyme, 2 finely minced shallots (sautéed in cannabis butter and cooled). Mix thoroughly — a food processor with dough hook for 3 minutes is ideal. Test: fry a small sample in a pan and taste. Pâté needs more seasoning than it tastes raw.
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3Prepare terrine: Line terrine mold (about 1.5L) with thin bacon slices — let them overhang. Bacon provides moisture and stability. Fill with meat mixture, press firmly (no air pockets!), smooth the surface. Fold overhanging bacon over the top. Add 2 bay leaves and thyme on top. Cover with aluminum foil.
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4Bake in water bath: Place terrine mold in a deep baking sheet. Pour boiling water to halfway up the terrine mold. Bake at 320°F (160°C) with top and bottom heat for 75–90 minutes. Measure core temperature: 162°F (72°C) = done. The water bath prevents excessive heat and yields a creamy, soft pâté — direct heat would make it dry and crumbly.
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5Press and let ripen: Remove terrine from oven, remove aluminum foil. Place a board or second mold on top of terrine, weight down with 1.1 lbs (500g) weight (canned goods work). Cool at room temperature for 1 hour, then refrigerate with weight — minimum 24 hours, preferably 48 hours. Pressing gives it the characteristic sliceability. Cannabis dosing: The cannabis butter in the shallots is evenly distributed — each slice has equal dosage.
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6Serve: Unmold pâté, remove or keep bacon wrapper (preference). Cut into 0.6-inch (1.5cm) slices with a warm knife. Classically: on toasted baguette slices, with cornichons, Dijon mustard, and pickled pearl onions. Shelf life: 5–7 days refrigerated, 2 weeks vacuum-sealed. Cannabis onset with fat+protein combination: 60–90 minutes.
Video
Pro Tips
- Mix cannabis butter evenly throughout. Adjust dosage — start with less rather than more.
Nutrition (estimated per serving)
210
Calories
11g
Fat
28g
Carbs
3g
Protein
Based on category averages. THC content depends on your strain and infusion method.
Frequently Asked Questions
How long do edibles take to kick in?
Cannabis edibles typically take 30–90 minutes to kick in, depending on your metabolism, body weight, and whether you've eaten recently. Always wait at least 2 hours before consuming more to avoid overconsumption.
How do I calculate the THC dosage for Cannabis Pâté de Campagne?
Use our THC Edibles Calculator to calculate the exact THC mg per serving based on your strain's potency and the amount of cannabis used. A common starting dose for beginners is 5–10 mg THC per serving.
How much cannabis oil should I use for Cannabis Pâté de Campagne?
Start with 1–2 teaspoons of cannabis-infused oil per batch. This typically results in 5–10 mg THC per serving, depending on your oil's potency. Use our THC Calculator for precision.
How do I store cannabis snacks to keep them fresh?
Store cannabis snacks in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Always label containers clearly and keep out of reach of children and pets.
Important: For educational purposes only. Cannabis laws vary by location. Legal use only. New to edibles? Start small, wait at least 2 hours before consuming more.
