Hey everyone,

I’ve recently started experimenting with drying squid at home and I’m looking for some advice. I want to preserve as much of the original flavor and texture as possible, but I’ve noticed that some batches turn out too chewy or lose their natural taste.

What method do you recommend for drying squid at home—sun-drying, oven, dehydrator, or something else? Also, do you marinate or season before drying, or keep it plain? I’m based in a fairly humid area, so any tips for dealing with that would be really helpful too.

Appreciate any suggestions or step-by-step tips! Thanks in advance.

— Chris ragdoll hit