Recipe: Cannabis-Infused Bacon & Baconnaise BLT

Article by Ethan Domokos and Cody Lindsay, Cannabis Life Network

RECIPE: CANNABIS-INFUSED BACON & BACONNAISE BLT ETHAN DOMOKOS AND CODY LINDSAY

If you thought bacon couldn’t get any better, just wait till we show you how to add weed to the beloved salt-vessel.

That’s right, the supreme side-dish for breakfast lovers and sandwich enthusiasts can double as your medium for consuming cannabis.

With a fat content of over 60%, bacon has a perfect chemical makeup for cannabis infusion. Not only are you getting a delicious taste-pairing, but you are also effectively infusing your cannabinoids, could it get any better?

Yes. After we show you how to create cannabis-infused bacon, we’ll take it a step further with a cannabis-baconnaise BLT recipe that will surely enhance your lunch game.

Cannabis-infused bacon

  • 7 grams of fresh cannabis flower
  • 1 pack of preferred bacon

Begin by preheating your oven to 350°F. To start your cannabis-bacon infusion, tear up your cannabis into popcorn-sized nugs and place them directly onto your rimmed baking tray. Making sure the cannabis is spread out evenly, lay the slices of bacon atop the flower until they’re completely covered.

Place the pan into the oven for 10 minutes, flipping each bacon slice at the end of the timer. Return the pan for an additional 10 minutes, or until the bacon has reached your desired doneness. Your bacon is now filled with cannabinoids! If you’d like to make the baconnaise, strain the rendered bacon fat in your oven pan into a glass dish or measuring cup and proceed below.

Baconnaise

  • 2 egg yolks
  • 1/2 cup of rendered cannabis-bacon fat
  • 1 tsp of lemon juice
  • 1 tsp of dijon mustard
  • Pinch of salt

Begin by separating the egg yolks from the whites, placing the yolks into a jar just wide enough to fit your immersion blender. While blending, slowly pour in the rendered bacon fat, pausing approximately every 1/8 cup poured. Once the fat has been incorporated, add in your lemon juice, mustard, and salt, blending until incorporated as well.

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