Tangwena's Malawi-Style Cob Cure: Fermented Cannabis

Forgot to post this last night:

Weaselcracker said:
Hmmmm- well yes if botulism concerns people, then making sure their cobs are acidic (4.6 ph or less) will kill any botulism and should totally end that concern. It’s possible that the cobs are already that acidic naturally. I will check when I get home in a few days and post it if no one else gets around to it first.

Congrats on the new home. :)
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Thanks. :hugs: I’m just settling down for the night, catching my first buzz in my new home. :cheesygrinsmiley:

Hey guys..... Doob is sending me links tomorrow to a study from 1976 showing that botulism can’t survive in a vacuum-sealed bags. I haven’t read it yet, but I’ll drop it here in the morning and annotate what I can.

I’d appreciate a couple more eyes on the study, if possible. This reaccuring fear a out cobs is a thorn in Tangwena’s side, and until someone finds definitive answers he can respond with it’ll keep coming back and tarnishing his joyful experience of sharing cobs with the masses.

I’d like for us to be that group, if possible. What I’ve seen is tackle and learn over the four years I’ve wandered among you astounds me. I have tremendous faith that we can nail this coffin shut. I’m willing to personally tackle it financially, if it comes to needing testing. It may take time, but there’s no reason to avoid this this dance any longer.

I’ll be back tomorrow with the link. :ciao:
 
I'd be glad to see if I can contribute somehow. I still enjoy studying. Cheers
 
Here are the links:

Say’s it can’t grow in a vacuum:


Behavior of Clostridium botulinum in Vacuum-Packed Fresh Celery: Celery

Evaluation of the Botulism Hazard from Vegetables in Modified Atmosphere Packaging: Packaging and botulism


Say’s it can grow in a vacuum:

Food Safety Focus

I have no time to devote to this at the moment. Jump in and play with the science guys. See what we can glean from this.

My gut feeling is we’ll learn that if botulism is active in a cob we’ll see it happening, but that’s just a guess on my part.

I’ll do my best to check in regularly while I unpack and clean, to see how this discussion goes. Let’s do this small thing for Tangwena, who’s done so much for us. :circle-of-love:
 
:smokin2:I believe cobs are safe when fully cured and dried. HOWEVER, vacuum packing food will not prevent spoilage,nor I believe botulism. IT SLOWS AND REDUCES SPOILAGE OF DRY FOOD OR REFRIGERATED FOODS,ONLY! That is my observation of actual food stuffs stored in vacuum,both at home and at the grocery! PH is more likely a key factor during the process and dried well, foods are resistant to spoiling, lasting years without refrigeration. That said, if any one is irradiating:rolleyes: food or cobs, vacuum packing should make it last safely long term, regardless of moisture content. My cobs are fine when dry and cured!:yummy: BTW, if curing in a vacuum could always prevent spoilage, it would also prevent fermentation!
 
When it comes to food, the senses are my best tool, you can usually see spoilage. When things are off you can smell them. Rot and funk are much different than sweet pungent fermented cannabis.

The washing of my bud in H2O2 adds to my comfort, knowing I have treated the material before beginning the process.

I am not concerned. I will offer friends and family my cob as edibles knowing the process is sound, I followed the instructions, and my product was quality to start with. People have been eating these a long time, even since Tangwena started his thread way back, so it’s been through testing.

My irrational fears are based on being super high when cruising the forums. Usually.

My cobs have been fermenting on my internet router for 8 days now. I was going to open them up last night but we have a houseguest. Didn’t want to fill the house with that smell and then have to explain myself.
 
I am sorry @UrbanAchiever I have to respectfully disagree. I would encourage you to read about the signs of spoilage from botulism. There are none. No smell, sign or symptom in the food until you get sick. And the sickness is terrible. Botulism is incredibly rare and usually arises from contact with organic material, such as some dirt on a green bean. Cannabis is generally clean, so botulism toxicity will probably be incredibly rare, but not an impossibility.

And this is exactly what I am afraid of. Please do not call it irrational. It would be easy for someone to read this recipe and takes it at face value, then disregards the chance of death because we assume the thing we are making is safe based on a few homegrown trials. It would be a tragedy if they got sick or worse.

I was terrified to bring this up because cobs are something that has brought a lot of people together and I hate the idea of tainting something so special. I encourage to READ a bit about how Clostridium botumilum grows and produces toxins. The toxins are not deactivated by pH, only heat. The bacteria are killed by low pH, heat and drying.
 
Unwrapping them I could tell they were a bit dry. Fragrant, that familiar punky weed, with a bit of some sweet fermentation odour. But you nailed it Sue, going to be on the golden side. Tried a puff in a bowl. It needs a cure but has a great buzz for this stage.

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Well done UA! :high-five: Amazing how different the buzz is, eh? Wait until you try a chew. :cheesygrinsmiley: Is suggest 0.5 grams in a day you have to spare, but hold off until it cures a bit.

I just moved into a senior high rise in the Deep South, and it’s not gonna be possible to walk out my door smelling of cannabis and expect to remain living here, and I want very much to remain in this divine place.

My solution is to start the day with a regular dose of cob, followed later by some brownie, saving my smoke times for later in the day, when I’m more likely to be spending my time working in the apartment.

Of course, I discovered I can eliminate most of the smell by kicking the air down one degree while I indulge, and the vent pulls the smoke right out of the room. :laughtwo:

But the morning dose of cob was something I’d been intending for some time.

A chunk of DDA cob

A chunk of DDA cob

  • Media owner SweetSue
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Weighing in at exactly 1 gram, a 5-day supply.

Weigh out the daily dose of cob

Weigh out the daily dose of cob

  • Media owner SweetSue
  • Date added
0.2 grams a day

Grind it all up in the handy-dandy SpaceCase

Grind it all up in the handy-dandy SpaceCase

  • Media owner SweetSue
  • Date added

Storage container for ground cob

Storage container for ground cob

  • Media owner SweetSue
  • Date added
So much easier to chew when it’s already ground up.

...with the scale nearby for precise weighing.

...with the scale nearby for precise weighing.

  • Media owner SweetSue
  • Date added

Most of my close interactions with those that don’t need to smell cannabis on me are early in the day. This’ll keep my brain clicking along during that part of the day.

These old people sit around too much. :laughtwo:
 
SweetSue said:
@UrbanAchiever, welcome to the challenge of photographing cobs. :laughtwo: I haven’t yet figured it out. Still flying on impulse and raw talent over here. Lol!
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lmfao you aren't kidding. I am going to have to pull out the entire kit and set aside some time to capture the amazing colour and texture. I can see a colour differentiation between my two cobs. One had more moisture in it.
But a pain to photograph. Like dirt lol.

I will try eating some. I will send a buddy some and we can try it at the same time.

Congrats on the new place too, I am sure you are going to bless that place with your energy
 
drift said:
Sue gets some charcoal from Walmart, put in a stocking then a sock do one hits then blow through the sock. Works when I travel never had a smoking charge put to my room. Learned it driving a submarine, They have big charcoal filters:thumb:
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drift.... what a neat idea! :5; You mean like a couple briquettes? I’m house sitting for Brix this weekend and I can snatch a couple from there. He always has a supply for the grill.
 
Briquettes may work. I remember in my reading that others have gotten the charcoal at a petshop. I don't know why but it was something about "activated" charcoal. Maybe someone else has a better understanding. Cheers
 
Bode said:
Briquettes may work. I remember in my reading that others have gotten the charcoal at a petshop. I don't know why but it was something about "activated" charcoal. Maybe someone else has a better understanding. Cheers
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Good point Bode. :hugs: I’ll find my way to some tomorrow. I’m sitting in Walmart right now waiting on the bus, but I’ll be back here tomorrow morning.
 
SweetSue said:
Here are the links:

Say’s it can’t grow in a vacuum:


Behavior of Clostridium botulinum in Vacuum-Packed Fresh Celery: Celery

Evaluation of the Botulism Hazard from Vegetables in Modified Atmosphere Packaging: Packaging and botulism


Say’s it can grow in a vacuum:

Food Safety Focus

I have no time to devote to this at the moment. Jump in and play with the science guys. See what we can glean from this.

My gut feeling is we’ll learn that if botulism is active in a cob we’ll see it happening, but that’s just a guess on my part.

I’ll do my best to check in regularly while I unpack and clean, to see how this discussion goes. Let’s do this small thing for Tangwena, who’s done so much for us. :circle-of-love:
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I swear Sue I have 2 dried cobs both had this white mold growing over them.
Anyway I dried them they still have white patches of dried mold probably full of spores.

Well I have been chewing them my friends knowing full well what the white stuff was smoked them.
We all got so tripped out not once but every time we took it no matter the method of ingestion.
It got me wondering if it was the same mold that grows on ergot or is it growing on rye I cant remember.
The cobs def pack a hell of a punch compared to the ones with no mold maybe its like mold on cheese thats cool.
I will be sure to get back to you guys the moment one of us dies in the meantime I will keep chewing it in the name of science.
This is not a put on its gods honest truth.
 
Got around to testing the ph of a few cobs. A Chocolope cob which is still new and quite wet, a moist Golden Tiger/Thai Stick cob I made mid winter, and a jarred dried cob I made last year from a Thai x Thai cross.
The botulism thing isn’t something that worries me personally for some reason, but then I live in the bush like a barbarian. It would have been very nice to find that the ph was acidic enough that botulism could be totally ruled out on those grounds.
Cob ph test

Cob ph test

 
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