In Japan it is common to semi dry the persimons and hang these fruits tied in series. They sometimes peel the persimons. The result is a unique perfect product.

About figs , let us assume that there are types suitable for drying.

The idea is get a fast semi dried figs with low costs.

My question is - what varieties will you recommend and what treatment? and to what percentage of water content will you target. I know it is a simple trial and error experiment.

Any one here that tried it?

I've dried Strawberry Verte to many stages of dryness. I've also frozen them at several stages. Strawberry Verte is a variety that in my dry greenhouse will dry down enough for freezing. This is a quit shriveled up stage. I froze some not dry enough and didn't like the resulting product too much or at least drier was much better. I've dried them enough in the sun and in a dehydrator for storage in the fridge and possibly at room temperature. I haven't tried to hold them a long time at room temp.

I'd rate the best of these on par with the better dried figs I've purchased but not as good as top end dried Turkish figs.

I like my SV shriveled up fresh off the plant. It's a variety that will do that to brix measured as high as 44. The dried figs are about as good as fresh, not better or worse. All very good for my taste.

Thank you Steve
You gave plenty of data
You propose Strawberry Verte and SV varieties?

Is there any chemical dip like for grapes - to get the drying faster?

They don't need dipping. Just cut each in half if they won't dry whole. The bigger juicier figs may not dry without spoiling even if cut in half. I haven't tried those types.

I dry peppers, and I do pierce them as some are like balloons and won't give up the water. I was going to dry some whole figs in a dehydrator and planned to pierce them too.

I tried semi-drying 25 of my Green Ischia figs (about 50% water content) in a dehydrator then shrink-wrapping.
Poor results. A couple months later gas released from the half slices made the package look like an air-inflated pillow
ready to burst! Couldn't believe it!?! This led me to conclude that 90+ desiccation is needed for a positive outcome.

I like to dry medium/large green juicy honey type figs. 

Cut them 1/2 sun dry during the day in dehydrator at night (couple of days).  Just so they are still malleable & chewy not completely dried out. 
Store them in jars or plastic bags & they last 6 months or more.  no additives required.

In Italy they cut them in 1/2 & dry them on the balconies.  With their strong sun they dry fast. 
Sometimes to give an added taste just before they are dry you can bake them for a few minutes (stuffed with nuts) they are amazing that way.