Smoked paprika

[Junk Yard Dog]

I'm not sure which forum this should go in.

I have made chili powder from a recipe, and it is the best chili powder I've ever had.  It calls for smoked paprika, which I bought at the local grocery chain.  Problem is that smoked paprika is fairly expensive.

Now I'm ready to make some more.  I bought bulk paprika at the Mexican market and I would like to smoke it.  Does anyone have a clue as to how to do that in my Bradley?  How long to smoke.  Do I need heat?  Do I put it in a pan.  Do I stir it now and then while smoking?  As you can see, I need help.

Thanks in advance for any guidance.  I will be happy to share the chili powder recipe if anyone wants it.

Gary in Houston

[Wildcat]

I have no clue, but am looking forward to responses from other members on this one.  The only paprika I have ever seen is in a jar.

[Gizmo]

Hi JYD,

Typically you would start with fresh peppers and smoke/dehydrated them.  Then grind but I assume that by bulk paprikas you have the already ground powder.

THIS IS A GUESS for powder:  Try a sheet of foil set inside a tray.  Don't make the foil edge to edge of the tray, leave room on the edges for the smoke to travel through the box.  Spread your paprika over the foil in a thin layer.  Smoke for 20 minutes, heat would not be needed in my opinion.

[3rensho]

I make smoked paprika every fall.  We have six or seven different varieties of peppers in the garden.  I take a suitable mix of fresh, ripe peppers, cut them in half and partially dry them in a dehydrator - they're still leathery.  Then smoke for an hour or more at 60C until they are dried.  Grind and enjoy.

Tom

[Habanero Smoker]

Is the paprika already dried and whole, or is the paprika already dried and ground? If they are dried and whole, you can just place them on trays, and apply about 1:40 - 2 hours of smoke. Then once cooled grind. Generally pecan is the wood typically used, but any flavor will work fine. Personally I would avoid hickory and mesquite. I would keep the heat under 160°F.

If it is ground you may be able to spread it out in a fairly thin layer in a low sided disposable pan, and apply the same amount of smoke, stirring the mixture every 20-30 minutes. This may work. I would use the cold smoke setup for this.

Also check out the vegetable section and look for threads for chipotle, and smoked habaneros for additional information, on smoke times and temperatures.

Penzy's sell smoked paprika for a fairly good price. It may not be worth it if you just order the paprika (because of s/h), but if you every place a larger order for spices, you may want to add that to your list.

I'm always looking for different chili powder recipes, so please do share.

[Junk Yard Dog]

Thanks for the advice, folks.  The bulk paprika that I bought is already ground.  I will try your suggestions and let you know the outcome.

Habenero Smoker wanted the recipe, so here it is.  I've done it once, and quardrupled the recipe.  It was damp when I went to grind it and wouldn't work in the blender, so I dehydrated it and then ground it.  It was perfect.

3 ancho chiles, stemmed, seeded & sliced
3 cascabel chiles, stemmed, seeded & sliced
3 dried arbol chiles, stemmed, seeded and sliced
2 T whole cumin seeds
2 T garlic powder
1 T dried oregano
1 teaspoon smoked paprika

Place all of the chiles and cumin into a medium nonstick saute pan or cast iron skillet over medium high heat.  Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approx.4 to 5 minutes.  Set aside and cool completely.

Place the chiles and remaining ingredients in a food processor and grind.  If clumpy, dehydrate and then put in blender to make powder.

[Junk Yard Dog]

I smoked the ground paprika in two pyrex pie plates for 2 hours, using pecan pucks.  Temp: 160º.
I stirred every 20 minutes or so.

The paprika smells smokey, so I guess it worked.

Thanks for the advice.

[Habanero Smoker]

Glad it worked out for you. I may try this the next time I make triple smoked bacon. I'm always looking for something else to put in the smoker when I am smoking the bacon.

[Junk Yard Dog]

If any of you are photographers, you know that 90% of all of your shots are s**t shots.  Even more so with me.  Nevertheless, I thought I got some decent ones on our trip to Yellowstone, etc. a couple of weeks ago.  See: http://willsononline.com/fall07 .

However, there is one of my throwaways that I decided to use.  It was a shot of a Moose in Yellowstone.  He wouldn't look at me and just walked off.  I took a shot at him in frustration.  When I was making my chili powder for friends for Christmas presents, I decided I could use this crappy shot of the moose for the labels.  Here are the labels I decided to use for my chili powder.  Critiques are welcome:

[Mr Walleye]

Nice job on the labels Gary!  8)

That's an excellent idea.... and this comment is comming from Moose Jaw, SK, Canada!  ;)

Mike

PS

I just had a look at your other pictures.... Mighty fine job on them!
There's some very nice pictures there.

[Junk Yard Dog]

Thanks Mike.  I appreciate the compliment.

By the way, I have always had a soft spot in my heart for SK from winning a spelling bee in the 4th grade by correctly spelling Saskatchewan.  Not bad for a Texan, huh?

[Mr Walleye]

Thanks Mike.  I appreciate the compliment.

By the way, I have always had a soft spot in my heart for SK from winning a spelling bee in the 4th grade by correctly spelling Saskatchewan.  Not bad for a Texan, huh?

That's not only excellent Gary but pretty funny too!  :D

Mike