#LunchWithLo Episode 3: Kief Infused Bacon Fat Recipe

This week’s episode of #lunchwithlo is a super easy method for infusing butter, fat, and oil with cannabis. I used bacon fat, but you can replace that with any fat or oil that you prefer (as I mentioned several times in this episode, lol). I like using bacon fat because I hate to dispose of it and it makes for a tasty salad dressing base. Also, it’s great to grease a cookie sheet for chocolate chip cookie.

This episode was also the first one I ever recorded so I learned a lot about what to say and not to say in each video. I promise that in the future, these episodes will be a little more linear and clear. You will get an excellent visual representation of the infusion method, that’s for sure.

I’m including the full recipe and directions in the text below. I am working on figuring out captioning my videos but this whole process is pretty time consuming as it is and I haven’t made it a priority. If you’re hearing impaired, I am sorry for that. I know there are tools out there to make adding captions faster, I just need to find one that works with my tools and my budget.

Kief Infused Bacon Fat Recipe

I’m going to provide instructions to make 10mg servings. If you want to follow my lead in the video because you’re experienced with edibles, double, triple, or quadruple (or more) the amount of cannabis for the amount of bacon fat below. If you just want to make larger batches, double all of the ingredients.


  • Small pot
  • Baking sheet or pan
  • Bowl or large measuring cup
  • Mesh strainer
  • Paper towel or cheesecloth
  • Rubber spatula (but a spoon or something will work too)
  • Mold to chill fat
  • Airtight container to store the finished product


  • ⅓ c Bacon Fat
  • 1 gram of kief (or 3.5 grams of finely ground cannabis flower)


  1. Preheat oven to 240 degrees Fahrenheit. Layer kief or flower in an even layer on a baking sheet or dish. Bake for 20 minutes, if kief, 35-40 minutes for whole flower.
  2. Take a hit and wait.
  3. Melt bacon fat in a small pot on low heat. Stir in the kief or flower. Allow the mixture to cook on low heat for 3 hours or longer. Stirring every 20-30 minutes. You don’t want it to boil or smoke so keep an eye on it.
  4. After 3 hours, remove the fat from the heat and allow to cool before straining.
  5. To strain, place a paper towel or cheesecloth inside your mesh strainer, lay the mesh strainer over a bowl or large measuring cup, then pour the fat/cannabis mixture into the strainer. Press into the cannabis with your spatula or spoon to get as much of the fat out. If the fat is cool enough, continue to squeeze with your fingers to get the last little bits out.
  6. Pour into molds to cool, then store in an airtight container for future use. If stored properly, it will last in your fridge for at least 6 months.

How to figure out how much thc will be in your butter or fat

Let’s work with the assumption that your flower has 20% THC. If you’re using kief, as I did in the video, you’re looking at closer to 50%. For each gram of flower, at 20% THC, you’d have 200 mg of THC. Some of that will be lost in the process of cooking your butter and decarbing the cannabis, but it’ll be pretty close. Maybe 150mg.

It won’t take a lot of cannabis to make something fun. I used a lot of kief in my video (four grams), which probably made the final product somewhere around 1750mg. I used half to make a 12-ounce bottle of creamy poppyseed dressing. Since I only use a few spoonfuls on each salad, this high dosage makes sense. It’s usually one of the only infused ingredients in the salad and one entire tablespoon is about 36mg of  THC.

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