Finally got enough peppers ripe to make some smoked paprika. Started out with about 10 1/2# of processed peppers and ended up with 1 1/2# of dehydrated and powdered peps. I did four separate batches...the two types of Italian peppers I grew, the two types of paprika's, the Guajillo's and the Spanish Paquillo's. Smoked with Maple to start and added Cherry throughout the 6 hour smoke at 100-115°F.
So considering store bought smoked paprika that is about $7-8 for 1.62 ozs...this haul made about 15 of those bottles that saves me over $100. But the difference is dramatic...the store bought is just so bland in comparison and you can taste the anti-caking crap they put in it. My house smelled so damn good dehydrating them.
The beginning...but I added some more to this that I had ripening in a bag...
Ready for the smoker....
And a pic after a two hour rack rotation...
The Spanish and Italian peppers were combined as they were a sweet smokey flavor. The Paprika's and Guajillo's were combined as they had a kind of bitter-sweet smokey flavor with a little more bite to them.
Powdered and vac sealed some in jars and vac sealed the rest and froze to grind later.
Also saved some Spanish Piquillo and Boldog Paprika seeds....
Good to go for my next batches of chili and whatever.
So considering store bought smoked paprika that is about $7-8 for 1.62 ozs...this haul made about 15 of those bottles that saves me over $100. But the difference is dramatic...the store bought is just so bland in comparison and you can taste the anti-caking crap they put in it. My house smelled so damn good dehydrating them.
The beginning...but I added some more to this that I had ripening in a bag...
Ready for the smoker....
And a pic after a two hour rack rotation...
The Spanish and Italian peppers were combined as they were a sweet smokey flavor. The Paprika's and Guajillo's were combined as they had a kind of bitter-sweet smokey flavor with a little more bite to them.
Powdered and vac sealed some in jars and vac sealed the rest and froze to grind later.
Also saved some Spanish Piquillo and Boldog Paprika seeds....
Good to go for my next batches of chili and whatever.
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