the smaller/thinner they are, the faster/better they'll dry.

When I start, I generally smear them on the tray liners, so it's not much thicker than paper. just some good colour. then you can flex the tray, and it'll peel off and be almost translucent thin. This dries the quickest. prob 24 hrs, and it's ground up. the thicker parts, obviously longer.

There is a lot of sugar in catsup/ketchup, so when it is thick, it takes a lot to break it down. when I o soup (for boulion), I'll ladle 3/8" thick onto the liners, and it'll dry down to business card thick. (or less). Just make sure to get all the fat out, or it'll go rancid on you.