I'm. Trying to dehydrate some ragu question is how do I know when its done right now its. Like a fruit roll up been on 125 for about 8 hours but was really thick when I started probably too thick

It should be the consistency of a fruit roll up and the top of it shouldn't be sticky anymore. A little tackiness is ok.

Thanks that's what it is

FWIW, I cut the leather into smaller bits so they fit easily in a vacuum bag and then in my aluminum cup for rehydrating.

I dehydrate mine for 18 hours on 125 if no meat in it at 145 or higher if meat in it.

I tear mine up (rip it) into pieces and put it in zip lock and put into freezer, till I am ready to trip.

SunCatcher

After the sauce has dried, I put it in the blender turn it into a coarse powder. It rehydrates easier than large pieces torn up. If you vacuum pack it, do not suck out all the air- it will be a solid mass then. Just loose pack it.

quote 4keys: "After the sauce has dried, I put it in the blender turn it into a coarse powder. It rehydrates easier than large pieces torn up. If you vacuum pack it, do not suck out all the air- it will be a solid mass then. Just loose pack it. "

Oooooh, cool idea. I had done "strips-in-ziplock" before too, but I bet you're right on powder being quicker to re-hydrate. Good tip!

Easier than grinding in the blender......
put the strips in a ziplock bag and place in the freezer. After it has chilled down the the dehy sauce is brittle enough to break up by squeezing the bag in your hand repeatedly. No mess to clean up in the blender and your next Margarita won't taste like Prego!