Hey everyone,

I've been experimenting with drying squid at home — both by sun-drying and using a dehydrator. The flavor has been great, but I keep running into the same issue: the texture is way too tough, almost leathery, especially after a couple of days in storage.

I’m wondering:

Is there a specific marinade or soaking technique that helps preserve some tenderness?

Could I be over-drying it? How do you know when it's "just right"?

What's the best way to store dried squid to prevent it from getting even harder over time?

I’d love to get that slightly chewy, but still biteable texture like the ones you find at Asian markets. Any tips, tricks, or steps you've had success with would be really appreciated!

Thanks in advance :)

– Leo sprunki phase 5