Smoked paprika

Discussion in 'Other' started by c farmer, Sep 5, 2015.

  1. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nepas talked me into this.

    Using corn cob pellets.



    He says 2-3 hours.
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Well it smells smokey. Looks the same.



    Back in original container.
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Can't believe it takes that long,I would of thought you could do it with a smoke gun guess not.
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Never tried it before.
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I'll bet that's gonna be tasty Adam ! 🍻
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Adam someone did that a while back,treat it like cheese let it age a few weeks.

    Richie
     
  7. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    That was me.  I smoked Hungarian paprika and was VERY disappointed in the result.  HOWEVER.  I packaged it up in an airtight spice bottle and left it on the pantry shelf for a couple of weeks.  The change was remarkable.  Very smoky taste and aroma.  And, it just keeps getting better.  I now use it in all my rubs, and Miss Linda uses it in the kitchen.

    Whatever you do, don't get PO'ed with it and chuck it.  It will improve with age--just like cheese and good wine.

    Gary
     
    c farmer likes this.
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I stored it in the original container way in the back. I used it, post coming tomorrow
     
  9. I'll have to try that one, I did some smoked salt  

    Gary
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I haven't really used it yet.
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Good stuff! We had a bunker crop of Kobocha squash this year. The smoked paprika and a bit of butter, salt and pepper, oh yeah!
     

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