A few weeks ago he prepared 36” of San Pedro by putting strips of the green flesh + skin (discarding the core) in a blender and then cooking the resultant green froth down, down, down. He then gave half of the dark soup to a friend and poured half into “fruit leather” trays of the dehydrator and dehydrated at 135 for about 6 hours. The leathery, sticky substance was then frozen and broken up. He has frozen cooked down/concentrated marinara & chili gravy like this and then powdered it in a blender to carry backpacking. The cactus did not, however, become brittle like marinara and chili gravy when dehydrated and then frozen, so he did not try to powder it. He ended up with about ¼ cup of sticky lumps and little papery sheets of green. These were combined into about 12 small boluses and each one was swallowed with water and some yogurt. He found this way to be much easier than other ways of ingestion. Later there were a few moments of queasiness, but really, no GI distress. 18" is about right for him, but the body load is a little much.
