I recently moved from SF Bay area to Mexico city, for personal reasons unrelated to pot. Long time smoker, grower, and user, growing as long as I've been smoking, 4+ years. I'm eighteen now. My parents were down with the dank for my whole life so I had a big grow op in the USA, and I learned to process everything, I know BHO, cold water, alcohol extraction well. Here, In Mexico City, my friends get me really nice, super-sativa buds for $11 usd per ounce. It is seeded, but still, its so cheap, I love it. They have better hydro stuff, for more expensive, like near usa prices. I've grown and smoked the best weed, and I prefer this, because its so cheap! and SOOOO sativa. I like making hash with it, because for the price of like a cheap gram in the usa, I can get a ounce here, and make 5-10 grams of kief + hash. ONWARD I've always wanted to make cannabis infused meats. My father is a chef with 30+ years experience, and likes to cure meats. I wanted to make cannabacon, I was thinking make some hash, I prefer alcohol, because its the easiest, and take an ounce of hash, mix it with the curing salts and spices. Now that I'm in mexico, everything is so cheap, suddenly I can afford to make this idea real, I love having dank in a foreign country, I'm like a subversive influence, im a narcotrafficante lol. So I'm thinking buy like 4-5 ounces, make straight hash with it, and take whatever I get, which should be around an ounce, and use it to make bacon, or maybe tasso, it has to be a meat where the stuff is rubbed on the outside and let sit, with ham, it soaks in a brine solution, so all the hash would get wasted in the water. Has anyone tried anything like this before, or heard of anything like this before?