I'm looking into making my own Chicharones, and one recipe I learned is by boiling the pig skin, drying it and then dehydrating it. I'm interested in a good quality food dehydrator that can produce enough product to make it worth while, and at a decent price. I don't necessarily need a commercial quality one. Also, I have access to a convection oven and 2 large electric smokers. Would either of these be good alternatives instead of buying a new machine? Thanks...
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You want the pieces to just barely fray when you bend them in half. Not snap - that is too crisp.
You also need to do this test on room-temp pieces... not hot ones... they always bend.
Start testing when you think they might be done... it really depends on the type and cut of meat.