Smoked Paprika-Homemade

Smoked Paprika-homemade

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Diana Adcock


"After extreme frustration at the lack of stock and high prices of smoked paprika I took matters into my own hands. This works like a charm, and you end up with 18 oz, or 1.22 pounds of the stuff. I used 3.5 oz of Wright's Hickory Liquid Smoke at $1.29 a bottle, and Spanish Style Paprika, $4.29 for 18 oz."


☆☆☆☆☆ 0 votes

5 Min
24 Hr
No-Cook or Other


How to Make Smoked Paprika-Homemade


  1. In a large mixing bowl slowly whisk together the paprika and liquid smoke.
  2. When totally incorporated-NO lumps-spread out on a foil lined cookie sheet to dry overnight.
  3. OR
  4. Line 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.
  5. When completely dry/cool place in food processor-small batches and pulse to remove any small clumps.
  6. Pour back into your Paprika bottle, use at will.
  7. 24 hour "cooking time" is the max dry time you will need-depending on the humidity in your house.

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About Smoked Paprika-Homemade

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Spanish

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