- Oct 7, 2018
- 2
- 0
Sorry if this is a dumb question...has anyone bought regular paprika and then smoked it, instead of spending a fortune on smoked paprika? Or is it the pepper pods that are smoked, and then ground?
Thanks, Gary, that's really useful information. I wouldn't have known to cold-smoke it and would have tried something like 150 degrees.I smoke store bought paprika all the time--both Hungarian and the cheap bulk stuff. The Smoked Hungarian Paprika is, IMO, much, much better.
Just spread the paprika out over a shallow tinfoil dish (pie plates work great) or a pizza pan. Put it in the smoker for
5 1/2 hours of cold smoking. My preferred wood for paprika is hickory. Then bottle it up in an airtight container and let it sit for about a week. The results are fantastic.
Gary
Sorry if this is a dumb question...has anyone bought regular paprika and then smoked it, instead of spending a fortune on smoked paprika? Or is it the pepper pods that are smoked, and then ground?