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Cannabis Beef Tallow

Cannabis Beef Tallow

Basics | Easy |
Prep 15 min
Cook 3 hr
Total 3 hr 15 min
Servings 20 servings
Difficulty Easy
Ingredients 3

Ingredients

  • 500g 500g Beef tallow (raw kidney tallow)
  • 7g 7g Decarboxylated cannabis
  • 250ml 250ml Water
📖
Decarboxylation Guide Activate THC before cooking — Read the full guide →

Instructions

  1. 1
    Cube tallow: Dice raw tallow into small cubes, remove membrane.
  2. 2
    Render: Place tallow with water in heavy pot, render at 120°C (248°F) for 2-3 hours until completely liquid.
  3. 3
    Add cannabis: Stir in decarboxylated cannabis, infuse for 2 more hours at 90°C (194°F).
  4. 4
    Strain: Pour through cheesecloth into sterilized glass jar.
  5. 5
    Set: Cool to room temperature — turns white and solid. Store cool.

Pro Tips

  • Water evaporates during rendering — no problem
  • Keeps in fridge 3 months, frozen 1 year

Nutrition (estimated per serving)

260
Calories
13g
Fat
30g
Carbs
5g
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 Beef Tallow?
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 do I store Cannabis Beef Tallow leftovers?
Store cannabis edibles in an airtight container, refrigerated, for up to 5 days. Always label clearly with the THC content and keep away from children and pets.
What is the best cannabis strain for cooking edibles?
For cooking, strains with a balanced THC/CBD ratio and earthy, herbal flavor profiles work best. Popular choices include Blue Dream, Pineapple Express, and Girl Scout Cookies. Always decarboxylate before infusing.
S
Recipe Author Sophie Kane Reviewed for correct dosing, preparation & flavor accuracy. Verified by James K., Editor-in-Chief.

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