I use a needle and thread, string them and hang em up. IMO it's better if the peppers do not touch, they dry quicker. After they dry a bit, then it doesn't matter as much if they are touching.
That's just how I do them.
Hey WD, I do them every year with cayennes. Just string them through the stems with needle and thread then hang in a ventilated area. Moving air is important, as they will mold in stagnant air. I drop them in the food processor the following year and put them in a shaker.
wd,, these things are normally done in a very dry climate. I do not know how well it would work in a more humid area. the ones around here..by the time they are dry you can not tell what color they are as they are so full of dust..does not seem to hurt any thing ..just rinse them of.