Featured Pinch Tips Video
- 3 1/2 oz
- liquid smoke
- 18 oz
- spanish paprika
1In a large mixing bowl slowly whisk together the paprika and liquid smoke.
2When totally incorporated-NO lumps-spread out on a foil lined cookie sheet to dry overnight.
4Line a deep sided metal pan with foil and when your done grilling (whatever your grilling) place pan in grill on top grates for about 2 hours, letting the coals die-this is what I did and wow-amazing smell! I used a whisk to stir every 20-30 minutes.
5When completely dry/cool place in food processor-small batches and pulse to remove any small clumps.
6Pour back into your Paprika bottle, use at will.
724 hour "cooking time" is the max dry time you will need-depending on the humidity in your house.