I read about this technique on the Ideas in Food Blog and had to give it a try. The watermelon was placed in a food dehydrator for 1 hour at 152F. It was then vacuum sealed, frozen and thawed twice. The freezing process destroys the cell walls and completely changes the texture. It strangely resembles the feel of tuna.
The new workhorse of the kitchen – the water circulator.
These Soprasetta are aging very slowly in the walk in refrigerator. Not necessarily the ideal drying environment. I really need to build a proper drying chamber.
Summer is Peach season. These are some locals ones.