<p data-start="220" data-end="247">Hi everyone,

<p data-start="249" data-end="623">I&rsquo;ve recently started experimenting with making dried squid at home, and while the flavor turns out great, I keep running into an issue &mdash; the final product ends up way too <strong data-start="421" data-end="440">tough and chewy, almost like rubber. I&rsquo;ve tried adjusting drying times and even sliced the squid thinner, but it still doesn't get that slightly tender, snackable texture like the store-bought ones.

<p data-start="625" data-end="783">I&rsquo;m currently using an electric dehydrator at around 60&deg;C (140&deg;F) for 6&ndash;8 hours, and I marinate the squid in a basic soy/sugar mix for a few hours beforehand.

<p data-start="785" data-end="974"><strong data-start="785" data-end="913">Is there a recommended method (either in the marinade or drying process) to keep the dried squid from becoming overly tough? Would briefly steaming or pre-cooking it help before drying?

<p data-start="976" data-end="1049">Appreciate any advice or techniques you all might use. Thanks in advance!



<p data-start="1051" data-end="1091">&mdash;<br data-start="1052" data-end="1055" /> Gavin L.<br data-start="1063" data-end="1066" /> Squid snack enthusiast
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