wrote on Jul 12^th, 2005 at 2:52am:

I'm going to try it again but this time will try shredding the chicken.

Yeah, smaller (or thinner) is definitely better. Over the years the stuff I dry has become smaller and smaller...like quartering cherries (before I discovered pie filling) and slicing watermelon and olives into thin pieces.

When I do chicken, the pieces always seem to be too big, so when I turn them, I cut them and cut them and... I haven't tried shredding, but it sounds like a good idea (just in time for my August trip).

Some things, like chicken, turkey, corn, and peas take a looong time to soak and be edible. And I don't like the idea of any food soaking at room temperature for very long.

Some foods I actually prefer a little crunchy (tuna, salmon come to mind).

-aj