Dan H.
TVWBB Pro
was wandering if someone fairly experienced with this could explain a few questions I have. I've smoke dried and dehydrated a few things but to start I've not really been able to get that perfect "flexible" dried chili.
why are they so loose in the store and how is it done that way? while were at it, is it perfectly safe that way? those of you who have messed around w/ this may understand but theres a finer line then one would think between "flexible" and fairly dry and stiff. Also I've read on this site through a search to maybe toast the store bought before grinding, and wondering why that is.
What ussually happens w/ me is a end up w/ a wonderful smelling tasting result but never "flexible" theres a soft stage to a point where near the stems is still mushy rather then flexible which looks to be not so good eats to me, but seems the next stage is very dry & stiff. there always good and very usable but I had to ask. If possible an overall descriptive descussion of your experience would be helpfull and interesting to me. maybe theres a link to something I missed.
by the way (if its helpful at all) my method is ussually something like this: smoke for 4-5 hours around 120-130 degrees then finish in a dehydrator at the same temp. I've just read that is a good temp. I've always been tempted to dry at a lower temp but is there some sort of issue w/ that? I wouldn't think so but Im not sure.
I have further questions about fruit peels, garlic, onion etc. but I'de like to see what comes up first, and see if someone enjoys these things as much as me. You can only look into things so much before I decided I wanted to hear from more experienced people who may have done these things a lot. I've found myself disagreeing (sp?) w/ a few things i've found here and there. And don't get me wrong this has been pretty enjoyable and fun and my results have been great but just wanted to go over some details and ideas. thanks a lot.
why are they so loose in the store and how is it done that way? while were at it, is it perfectly safe that way? those of you who have messed around w/ this may understand but theres a finer line then one would think between "flexible" and fairly dry and stiff. Also I've read on this site through a search to maybe toast the store bought before grinding, and wondering why that is.
What ussually happens w/ me is a end up w/ a wonderful smelling tasting result but never "flexible" theres a soft stage to a point where near the stems is still mushy rather then flexible which looks to be not so good eats to me, but seems the next stage is very dry & stiff. there always good and very usable but I had to ask. If possible an overall descriptive descussion of your experience would be helpfull and interesting to me. maybe theres a link to something I missed.
by the way (if its helpful at all) my method is ussually something like this: smoke for 4-5 hours around 120-130 degrees then finish in a dehydrator at the same temp. I've just read that is a good temp. I've always been tempted to dry at a lower temp but is there some sort of issue w/ that? I wouldn't think so but Im not sure.
I have further questions about fruit peels, garlic, onion etc. but I'de like to see what comes up first, and see if someone enjoys these things as much as me. You can only look into things so much before I decided I wanted to hear from more experienced people who may have done these things a lot. I've found myself disagreeing (sp?) w/ a few things i've found here and there. And don't get me wrong this has been pretty enjoyable and fun and my results have been great but just wanted to go over some details and ideas. thanks a lot.
