Dry only fresh, firm garlic cloves with no bruises. To prepare, separate and peel the cloves and cut them in half lengthwise. No additional pre-drying treatment is necessary. Follow the drying instructions supplied with your dehydrator or use the following method.
Dry prepared cloves in a dehydrator at 60°C (140°F) for
2 hours, then reduce heat to 55°C (130°F) and continue drying for another 4 to 6 hours until brittle or crisp.
The clove halves should not be pliable but should break if bent. Pack dried garlic in an airtight container and store it at room temperature or in the freezer.
If desired, make garlic salt from the dried garlic. To prepare,
process dried garlic in a blender or food processor until fine. Add 4 parts salt to 1 part garlic powder and blend 1 to 2 seconds. If blended longer, the salt will become too fine and will cake together in clumps.