- Jun 21, 2007
- 8,432
- 41
For those of you that have experience dehydrating peppers/chiles, what temperature have you found to be the best? I've got some whole chiles in the unit that have been at 135* for about 3 hours now.
Bassman, Citric acid? Is that a necessity? I'm getting ready to do a bit of backpacking and wanted to dry a bunch of assorted vegiies for soup and whatnot. I was just going to dry/smoke some diced peppers, tomato slices, etc... What does the citric acid add? Better preservation? Also, any backpacking food drying tips would be greatly appreciated. I'm going to make a big batch of jerky. Other than jerky, is it possible to dry beef chunks for later rehydration in soups? I'm using a Bradley so my temp range is very adjustable.
Thanks for any help!!