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July 10, 2018

The Weed Decarboxylation & Cannabis Infusion Process

The Decarboxylation Process for Cooking and Baking with Cannabis

In this blog, we share all the best recipes to consume cannabis. Eating cannabis is a great alternative for those who do not want to smoke it. This includes athletes who need to maintain the full capacity of their lungs, patients with compromised lung health who cannot risk damaging them any further, or maybe you don’t like to smoke but just want to try a pot brownie with some of your friends.

To cook with cannabis, you will need to get your hands on some infused oils or butter which may be difficult to find or very expensive. So why not let us teach you how to make them.



It is highly recommended that you decarboxylate marijuana before you begin cooking with it. This process is necessary to enjoy the full potential of psychoactive effects after it is consumed.

The cannabinoids within the trichomes (crystals) of the raw cannabis flower (bud) have an extra carboxyl ring attached to their molecular chain. Tetrahydrocannabinolic acid is the non-psychoactive cannabinoid found in raw and living cannabis flowers.

Once the flowers have been picked and dried, THCA slowly converts to THC. Once the heat of a flame or vaporizer is applied it will completely decarboxylate. Since this amount of heat is avoided in cooking cannabis, it must be done before it is infused with the fats.

How to decarboxylate in an oven

Decarboxylation may sound like a complicated process but it’s actually quite simple! All you need is heat and time. A low temperature for a longer period of time is recommended to preserve terpenes.

Step 1 – You need heat to decarb your herb, preheat an oven to 220°F/105°C.

Step 2 – Break up your bud into small, even sized pieces on to a metal baking sheet, be sure to space it evenly.

Step 3 – Bake the bud for 30 – 40 mins, stirring every 10 minutes, keep it in a single layer to ensure an even bake. SET A TIMER, you will be very upset if your bud gets scorched.

Step 4 – Once the bud is a light to medium brown, dried out and crumbly between your fingers it is done.

Step 5 – Remove from the pan once it has cooled, put it into a food processor and pulse until it is a fine powder, store in an airtight container until you are ready to make your infusions.

Weed Decarboxylation Process

How to decarboxylate in a slow cooker/double boiler

The decarboxylation process can also be accomplished directly with the fat in a slow cooker. This is the preferable process for us because it eliminates the oven process completely. Unless you plan to eat the bud dry, sprinkled onto pizza or peanut butter and crackers, something along those lines. This process also prevents scorching, which can easily happen in an oven.

Read up on some other fast and simple decarboxylation methods here, https://myedibleschef.com/quick-and-easy-decarboxylation-methods/

Cannabutter or Cannabis Oil Recipe

1 cup ground quality cannabis (less = less potent)

1 cup butter or cooking oil of your choice

Splash of water (to prevent charring the plant matter)

Step 1 – Grind up your herb in a food processor or coffee grinder (make sure it’s clean or you’ll get caffeinated cannabis), but not too fine or you may get some of the plant matter in your final product.

Step 2 – Combine the herb with your choice of oil/butter in a slow cooker, set the temperature to warm/low for at least 4-6 hours. If you are using a double boiler it will take longer, at least 6-8 hours, plus more supervision to ensure the water in the double boiler doesn’t completely evaporate.

Step 3 – Place a fine mesh strainer or cheesecloth (secure with an elastic or equivalent) over a clean bowl and pour your oily bud soup into it. Try not to squeeze the cheesecloth to get out the last drops or chlorophyll from the plant matter with affect the final flavour. Store in a glass container to preserve the flavour better for up to 2 months or in the refrigerator up to 3 months.

Infusing fats

Once the decarboxylation process is complete you can begin to infuse your fats!

In order to remove the THC from the plant matter, you need a fat, whether it’s butter, olive oil, coconut oil or even bacon fat. This is because THC is only fat soluble, not water soluble. Since the cannabinoids and fat are hydrophobic, the THC crystals melt easily in the fat when they are mixed and heated together.

Once the plant matter has been strained out through a fine cheesecloth, the THC molecules will remain in the fat, ready to be used in your next meal or dessert.

Canna-butter is the most common infusion for baking and savoury dishes due to its flavour and melt-in-mouth qualities. Try clarifying the butter to create a more potent infusion.

Coconut oil has been gaining a lot of popularity due to its health benefits and suitability for vegans. Some of the health benefits include strengthening of the immune system, aids to prevent high cholesterol and blood pressure, and helps control blood sugar levels; as well as improves insulin secretion.

Not only can you cook with this coconut oil infusion but it can be combined with numerous essential oils to be used as a topical ointment for skin conditions and sore muscles.

Extra-virgin olive oil pairs beautifully with the flavour of cannabis. It is rich in powerful antioxidants which help fight disease, while oleic acid helps to reduce inflammation. It contains beneficial fatty acids, vitamins E and K and is also quite resistant to high heat which makes it a healthy choice addition for many meals.

Bacon fat is not the healthiest option but it will provide a lovely smoky flavour to some of your dishes such as your frying up some breakfast hash browns, sautéing vegetables or whip up some infused baconnasie for sandwiches and burgers.

Weed Infused Bacon Fat

Author: My Edibles Chef

MyEdiblesChef.com is your online source for finding and learning about cannabis-infused recipes, connecting with an online community of cannabis-infused food lovers, and learning about professional cannabis chefs around the world.

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Quick and Easy Decarboxylation Methods

My Edibles ChefAn infusion of cannabis & creativity

MyEdiblesChef.com is your online source for finding and learning about cannabis-infused recipes, connecting with an online community of cannabis-infused food lovers, and learning about professional cannabis chefs around the world.Welcome to my Hazey Kitchen, your online source to learn how to make cannabis-infused foods in the comfort of your own kitchen. So, please take a look around & hopefully you learn something new!

Chanel B.

  • The last 3 times I’ve infused coconut oil to load into capsules, I decarbed in the oven at 240F for 35 minutes. Do I need to do this step if I put my material and oil in a mason jar and boil for 3 hours? Or is it decarbing during the boil on the stove method?


  • Hi there, I just made my first batch of oil in a slow cooker and it is brown. Is it supposed to be that colour? Thanks for your time


    • Hello Maria,
      I’ve had batches come out in a range from brown to light green and they still all work well. It’s possible that the plant matter got a bit charred but as long as the slow cooker was on low it wouldn’t get hot enough to evaporate any cannabinoids. Next time you can add a splash of water to the mix to help prevent some browning. Hope this helps!


    • From what I have researched, the carboxylic acid in “THCA” is eliminated during the extraction process, making it “THC” and ready to use in baking and cooking. Decarbing is only done to eliminate carboxylic acid.


  • I am unclear about your directions. If I do the decarboxylation method you described above do I still need to do a process to infuse with a fat? It seems this would produce butter that is ready to cook with.


    • Hello, decarboxylation is only required when cooking or baking with marijuana. You can throw the decarbed bud into a recipe as is if you like but most foods are made with the infused butter or oils. Hope this helps, feel free to ask any other questions!


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