smoked paprika-homemade
"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."
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prep time
5 Min
cook time
method
No-Cook or Other
yield
50 serving(s)
Ingredients
- 3 1/2 ounces liquid smoke
- 18 ounces spanish paprika
How To Make smoked paprika-homemade
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Step 1In a large mixing bowl slowly whisk together the paprika and liquid smoke.
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Step 2When totally incorporated-NO lumps-spread out on a foil lined cookie sheet to dry overnight.
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Step 3OR
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Step 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.
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Step 5When completely dry/cool place in food processor-small batches and pulse to remove any small clumps.
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Step 6Pour back into your Paprika bottle, use at will.
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Step 724 hour "cooking time" is the max dry time you will need-depending on the humidity in your house.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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