Cannabis-Infused Beef Jerky

As an alternative to store-bought snacks, spicy beef jerky wins hands down. When I get the craving for beef jerky I browse the store ads to see what cut of beef is on sale.

I prefer London broil but you can also use top round or bottom round.

The most time-consuming part is to get the beef sliced into ⅛ inch strips.

ProTip: In order to do this, I partially freeze the beef to make it easier to slice.

Infused Beef Jerky




  1. ½ cup Dales low sodium meat sauce
  2. ¼ cup Worcestershire sauce
  3. ¼ canna teriyaki
  4. ½ cup soy sauce
  5. ½ cup canna hot sauce
  6. ¼ canna chili oil/pulp
  7. ¼ canna coconut oil
  8. 1 tbs paprika
  9. 2 tsp canna honey powder
  10. 2 tsp black pepper
  11. 1 tsp cayenne pepper
  12. 1 tsp onion powder
  13. 1 tsp garlic powder
  14. 2 tsp canna salt
  15. 1 tsp sriracha powder
  16. 1 tsp ground jalapeno powder
  17. 1 tsp crushed red pepper flakes
  18. Approx 1-2 tbs liquid smoke (I usually do by taste)
  19. 1 tsp fish sauce
  20. 1 tsp hoisin sauce
  21. 1 tsp red curry paste
  22. 1 tsp bizarre (This is a house spice from a local spice shop. Its smokey, earthy, SPICY blend)
  23. ¼ cup tincture
  24. Fresh Jalapeno sliced
  25. 2-3 chopped fresh gar


  1. Slice meat into ⅛” thickness. Partially freeze the meat to make slicing easier
  2. Mix all ingredients into a large mixing bowl
  3. Pour mixture over the sliced beef and refrigerate at least 8-10 hours. I stir frequently to
    get marinade on each piece
  4. Place onto trays in a food dehydrator. Can also dehydrate in the oven on lowest
  5. Dehydrate for 12-14 hr Dehydrating time could vary due to humidity
  6. Once cooled store in an airtight container

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