Average drying , curing time?

HarryCarey said:

Chow, couldnt you just use a peeler and get comparable sized strips of the zest of the lemon and skin of the orange and then bake them and then cheesecloth em? Good idea tho

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I reckon you probably could,ive never tried it myself but i will give it a go.still got around 6 weeks till the next chop but i will let you know how it turns out.A peeler would be a better way to get just the zest and none of the bitter pith..

Hemlock said:

Yeah 30 is REALLY low may dry them out to fast...45-50 would be great..maybe a bowl of water in the room where they are drying?

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drying them in a closet, i ll try the bowl of water and see if the RH goes up a bit. I just dont want the temp too low.