Using a sharp knife, cut watermelon in half and then into quarters. I personally like to dehydrate a quarter at a time, so I'm left with a smaller portion. But if you would like a lot of jerky then dehydrate more!
With the flesh still attached to the rind, cut the watermelon into thin, triangle-shaped strips. Aim to cut the strips ⅛"-¼" thick.
Carefully cut the bottom of the watermelon strips, removing them from the rind. Cut the triangle-shaped slices in half, lengthwise, so they resemble jerky strips. Keep these cuts wide, as the watermelon will significantly shrink in the dehydrator.
Place watermelon strips onto dehydrator trays. A quarter of a watermelon usually fills 3 trays in my dehydrator.
Turn dehydrator onto 160ºF and dehydrate for 10-11 hours, or until you're left with a crunchy jerky. *Note: Since the heat source in my dehydrator is at the bottom, I shuffle the tray placement every 4 hours or so to ensure even dehydrating.
