Advice? - Saladitos - dried salt and chile prunes
Hi all,
I am pretty new to dehydrating. I had an inexpensive Presto that would blow a big fan from the bottom at 165F and found that it over-dried things and I couldn't control the conditions. After some research, I decided on buying a Cososi 10-tray from Cosco (due to the size being smaller for my apartment).
Ok....so I live right near the U.S.-Mexico border and my coworkers love when I make saladitos. These are prunes which are seasoned with lemon and salt and dried even more. You can also do a variety with the salt, lemon, and chile powder for saladitos enchilados.
My photo didn't post. Here is what saladitos look like: https://sandysimports.com/products/el-super-leon-saladitos?variant=46585493586177
I've been picking around and I'm not sure what temperature to try for. The 165 before seemed too much. They should be firm, but not 'crispy'. I'm thinking around 145 for 4 hours.
Has anyone had experience with saladitos or dehydrating fruit which is already dehydrated? Ideas? Thank you!