Drying in an oven

John,

You can use your oven. Line a cookie sheet with parchment paper (not waxed paper) and spread the shredded meat on it. Set the oven to 170°F or lower and prop the oven door open with a wooden spoon. You'll have to watch the food carefully (check it frequently) until you get an idea of how long your oven will take to dry it. Every oven is slightly different and drying times will vary depending on that and factors like the size of the food and the humidity of your kitchen.

Laurie Ann,
Thanks for the advise. It worked like a champ. I think I left it in a tough too long, as it rehydrated with a bit of a chewy texture to it. I do like the taste, and the texture does add a bit of excitement to my normal rice & pasta.
Regards,
John

John… read my comments in this thread for advice on rehydrating difficult ingredients like chicken…

Chicken and beef rehydration

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