Homemade Smoked Paprika Powder

kentishman

• Oct 3, 2016

• #1

I had fun making this on Saturday.

Pick paprika peppers and deseed

About two colanders of pods on the smoker. Used apple and pear for the smoke

My redneck smoker setup. Add heat as needed from the firepit. Any self-respecting redneck would have thrown out the smoker years ago, but it still works

Smoked pods on the dehydrator

Dried pods

Powder

I smoked them for three hours. May have been too long. Tasted like licking the inside of a chimney! Maybe they'll be OK in food.


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kentishman

• Oct 6, 2016

• #2

We had potato soup last evening. I did a taste test on the smoked paprika and used last year's regular unsmoked paprika as a control. The smoked version tasted, well, smoky! Joking apart, I am quite pleased with it. It will make a good substitute for bacon in vegetarian dishes.

 

The Hot Pepper

Founder

Admin

• Oct 11, 2016

• #3

Sounds good! What wood? In Spain for smoked paprika they use oak. Traditional in the La Vera region of Spain. In case you wanted to mimic it.
 
Actually looks like that might be red oak in your pic.
 
The harvest begins in the fall where entire families go out into the fields to harvest the little peppers and place them in drying houses where they are smoke-dried with oakwood which must be about five times as great as the amount of the paprika to be obtained. No other wood may be used if the genuine Pimentón de la Vera is to have its typical taste. The farmer has to go into the smoking house every day for two weeks to turn over the layer of peppers by hand.
https://www.tienda.com/dons-travels/pimenton.html
 


If you've had McCormick Smoked Paprika it is from Spain. The regular, from USA.

 

oldsalty

• Oct 11, 2016

• #4

Give it a week or two i find smoke can be a little harsh at first but settle in flavor after it rest. Or add to other spice mixes for a smokey rub.

 

kentishman

• Oct 12, 2016

• #5

You've got good eyes Pookie---that's red oak in the firepit and I used it for heat. I used apple and pear for smoke.

I would like to make paprika using Spanish peppers, but I haven't managed to get any seeds for the Spanish varieties.

Salty, good to know it will mellow with time.