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Q&A on Drying Meat and Chili
2026-07-06
1. Question: What should be done before drying meat and chili peppers?
Answer: Choose fully ripe, bright red, and undamaged chili peppers, wash the surface sediment with clean water, and be sure to thoroughly dry the water with kitchen paper. To speed up the drying process and prevent internal moisture retention, it is recommended to cut the chili peppers in half vertically or into evenly thin slices of about 0.5 centimeters. Please wear gloves when handling to avoid skin irritation caused by capsaicin.
2. Question: How should the optimal temperature and time for drying be set?
Answer: The core principle of drying is "low-temperature slow drying". If using a food dryer, it is recommended to set the temperature between 50 ℃ -60 ℃ (approximately 125 ° F-140 ° F) and dry for 6-12 hours; If using an oven, it is recommended to set the temperature at 60 ℃ -65 ℃ (approximately 140 ° F-150 ° F) and bake for 8-12 hours. Do not use excessively high temperatures, otherwise it may cause the chili surface to crust (burnt on the outside and wet on the inside), and even damage the capsaicin and flavor.
3. Question: How to determine if the meat and chili have been thoroughly dried?
Answer: Thoroughly dried chili peppers should have a crispy and hard texture, which can be easily broken by hand and produce a crisp sound. If the chili is still soft, tough, or feels soft, it indicates that there is still moisture inside and it needs to be further dried. Underdried chili peppers are prone to mold and spoilage during storage.
4. Question: How should dried chili peppers be properly stored?
Answer: After drying, the chili must be thoroughly cooled (to avoid condensation caused by hot air), then placed in a sealed jar or vacuum bag, and put in a food grade desiccant. Storing the container in a cool, dry, and dark place can effectively prevent the loss of capsaicin and flavor loss. Properly preserved dried chili peppers can usually be stored for up to one year.
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