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Using Dehydrator for the Salmon Katsuobushi

Yitzchok_Bernstein_88575

Would this theoretically work to help speed up the process? I figure the texture would be there but the flavor might no be as developed.

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grant

When drying meats you have to consider temp and humidity. The fridge is best because drawing moisture out slowly is imperative to avoiding case hardening. You run into this when making salumi as well.

Yitzchok_Bernstein_88575

@grant- Thanks. Maybe if I age it in thinner slices it will help speed it up.

Chris_Young_80640

If you go thin enough—and in a dehydrator it will need to be very, very thin—you can get a fast result. To avoid case-hardening, you need to evaporate water from the surface as fast as it can diffuse from the center to the surface.

grant

"you need to evaporate water from the surface as fast as it can diffuse from the center to the surface."

Well said Chris.