Curing and butter.

Discussion in 'Harvesting And Curing' started by stawawager, Mar 20, 2017.


    stawawager Well-Known Member

    I just discovered butter! Sweet stuff. Nice not to get carbon in the lungs. :clap:

    1rst question: how do you know when something is cured? When it stops being sticky? Or when it feels dry?

    1.1 question: since the stuff on the bottom of the jar is more moist, should you take it out so it'll air out.

    2nd question: in making butter is it better to use fairly dry material or sticky material?


    cindysid Well-Known Member

    There is a whole section on harvesting and curing with tons of info. I crumble up dry material into an oven bag and decarb at 240f for an hour. Then I make butter as usual. Makes very potent butter.

    stawawager Well-Known Member

    Definitely a lot to learn.

    A plastic oven bag? What does that do?

    I'm pleasantly surprised at how effective butter is :)
    cindysid likes this.

    stawawager Well-Known Member

    I found out what decarb is.

    Doesn't boiling it in butter decarb it?

    cindysid Well-Known Member

    Decarbing first works better for me. Since I know it's already decarbed when I mix it with the butter, I don't have to worry about how long I cook it and whether it reached a high enough temp. I've done it both ways and I truly believe that decarb increases potency of the butter. Your mileage may vary.
    stawawager likes this.

    stawawager Well-Known Member

    But you still boil your butter right?

    Do you ever used an oven bag? Seems it would be easier to fluff it, every 10 minutes.

    I have an ice cube tray that makes small 1 tsp ice cubes. It makes perfect little butter patties.

    Maybe, I'll make caramels too?

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