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Prep Time: 5 Minutes Cook Time: 1440 Minutes |
Ready In: 1445 Minutes Servings: 4 |
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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. Ingredients:
1 (3 1/2 ounce) bottle liquid smoke, hickory |
1 (18 ounce) bottle spanish paprika |
Directions:
1. In a large bowl slowly whisk together the paprika and liquid smoke.
2. When totaly 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 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.
5. When completly 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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