How to dry Abalone?

[rYan RickeTTs]

Hi
Does anyone know the secret to drying abalone? I've tried a number
of things. I've boiled, I've pounded, I've sliced, I've salted,
and placed in the oven at very low heat overnight. But no matter what I
do, it comes out hard. Not pliable. I remember as a child in Hawaii
being able to purchase dried abalone and being able chew and eat as a
snack. Any experts on the subject out there? Thanks in advance.

Dave Ricketts

[Ken Ogawa]

Did the abalone you buy come already sliced in a package? Or did you buy
the whole dried abalone from the chinese seed store?

Well I remember the package sliced abalone was always soft and chewable.
But the whole dried buggahs you got form the chinese seed stores were
quite hard (like rocks). But all us kids had our trusty pocket knives
and we sliced it up and chewed it up.

It could just be that you are drying it too much. Since we don't have
abalone here (like in Island waters) can't help you too much. If you
need to make dried fish thats another matter.

Ken

[frej...@gmail.com]

On Thursday, November 23, 1995 10:00:00 AM UTC+2, rYan RickeTTs wrote:
> Hi

> Does anyone know the secret to drying abalone? I've tried a number
> of things. I've boiled, I've pounded, I've sliced, I've salted,

> and placed in the oven at very low heat overnight. But no matter what I
> do, it comes out hard. Not pliable. I remember as a child in Hawaii
> being able to purchase dried abalone and being able chew and eat as a
> snack. Any experts on the subject out there? Thanks in advance.
>
> Dave Ricketts

Hi Dave,
the reason for your strugglign is that what they sell in Hawaii is not infact dried abalone it is semi dried abalone I am not going to type out the whole method involved but there are several texts that do outline it, exact methods are more difficult to find, infact I am currently trying to perfect a wind drying technique, but for what you need the most important things are brine concentrations length of boiling and time drying fiddle with those a little till you get the result you looking for then stick the recipe to your fridge and pass it down the generations, every fisherman has there tricks a site that might help you is http://books.google.com.au/books?id=I-d2GJiyFgsC&pg=PA172&lpg=PA172&dq=method+drying+abalone&source=bl&ots=FWa1-ZAYbB&sig=Z5b9v9_VdL7PLRfQvnjJI-1DapQ&hl=en&sa=X&ei=zCoRUPYF7K6JB6rQgPAM&ved=0CFYQ6AEwAg#v=onepage&q=method%20drying%20abalone&f=false sorry bout the long url but its straight from the google book so you won't have to pay for it.
hope you get the results you looking for

Regards,

James

[bung...@gmail.com]

The method I utilize is with salt...
I clean the abalone ...
Using a meatloaf glass container ...
Cover the bottom with large rock salt...
Place the abalone on top of the salt bed.
Then cover the abalone with more rock salt
( a lot of salt ( small salt crystals will
Make it too salty )
Put it in the microwave and select sensor
reheat...
Let cool down...
Repeat the reheat process at lest 4 to 5
times till desired texture is reached...

I use an electric slicer, but I freeze the abalone first...

[honda...@gmail.com]

Are you talking about the regular pkg of Hawaiian Salt?,you buy in the store, or is there another type that's "LARGE", or the kind fisherman use to store their fresh caught fish?