24 hrs 5 mins
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 a $1.29 a bottle, and Spanish Style Paprika, $4.29 for 18 oz.
My Private Note
Units: US | Metric
- 1In a large bowl slowly whisk together the paprika and liquid smoke.
- 2When totaly 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 place in grill on top grates for about 2 hours-this is what I did and wow-amazing smell! I used a whisk to stir every 30 minutes.
- 5When completly 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.
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Nutritional Facts for Smoked Paprika-Homemade
Serving Size: 1 (563 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1327.0
- Calories from Fat 535
- Total Fat 59.4 g
- Saturated Fat 9.6 g
- Cholesterol 0.0 mg
- Sodium 156.1 mg
- Total Carbohydrate 255.9 g
- Dietary Fiber 171.7 g
- Sugars 47.4 g
- Protein 67.7 g
The following items or measurements are not included: