Dehydrating Jalapenos

Cooking Discussions
1

I’d like to confirm some details.

I have a NESCO FD-80 Food Dehydrator, set to 135 degrees F.

I curious about the time. Whether I’m cooking too long, and if overdoing that would affect the flavor intensity. My problem is that usually I see recipes that call for 8 hours, but for me 8 hours is generally not going to bring therm to a state of total dehydration, particularly in chunk form.

For powder, sometimes either I ground them first in the food processor, or first cut them on chunks, then used them in a chunky application, or ground them.

Also, I never pre-season. Should I season?

2

Are you dehydrating them whole? Might want to make some slits in them, and then the 8 hours might do the trick. Let them puppies breath.