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Paprika

Squatchsker

Squatchsker

All American
15 Year Member
So we had a bunch of cherry peppers, and some lunchbox sweets that we force ripened in a paper bag after stripping out our plants. This morning I sliced them, cleaned them, and they went in for a cold smoke for about three hours. Now they are in the dehydrator and I will be making paprika tomorrow. Might throw in a baby dried habanero for a little extra heat. I know, it is not a "true paprika", but I think it will do. Have a great day all.
peppers.jpg
 

Squatchsker said:
So we had a bunch of cherry peppers, and some lunchbox sweets that we force ripened in a paper bag after stripping out our plants. This morning I sliced them, cleaned them, and they went in for a cold smoke for about three hours. Now they are in the dehydrator and I will be making paprika tomorrow. Might throw in a baby dried habanero for a little extra heat. I know, it is not a "true paprika", but I think it will do. Have a great day all.
View attachment 72923
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What do you use to cold smoke? My Traeger won't work below 100°
 



Success. Now to use the resulting sweet heat, it came out at a nice sneaky medium without the habanero, on some chops that I cut out of a half loin.
Have a great day fellas.
 
This last year from our garden I was able to make smoked Ancho powder, Chipotle, and a Hatch/Anaheim mixture. I used hickory and mesquite to make sure that I wouldn't lose any smoke in the drying process. All this along with a mixture of anything cayenne level and above that that got thrown together and ground, then labeled "HOT" to make sure my wife doesn't grab it in error. I was able to fill up 26 oz. containers of each, and enough chipotle left over to give the neighbor about 4 ounces in a baggie.
 




Squatchsker said:
This last year from our garden I was able to make smoked Ancho powder, Chipotle, and a Hatch/Anaheim mixture. I used hickory and mesquite to make sure that I wouldn't lose any smoke in the drying process. All this along with a mixture of anything cayenne level and above that that got thrown together and ground, then labeled "HOT" to make sure my wife doesn't grab it in error. I was able to fill up 26 oz. containers of each, and enough chipotle left over to give the neighbor about 4 ounces in a baggie.
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I had planned on smoking some of the peppers we grew last year, but my schedule only allowed two batches. I could have done twenty we had so many freaking peppers.

On the mesquite, I did one batch with hickory/mesquite and another with hickory and oak and the hickory oak blend was much better. The mesquite left a bit of a bitter aftertaste the hickory oak blend didn't. I had kind of stopped smoking meats with mesquite for the same reason, so I'm kind of wondering if you had the same result.
 
CrabHusker said:
I had planned on smoking some of the peppers we grew last year, but my schedule only allowed two batches. I could have done twenty we had so many freaking peppers.

On the mesquite, I did one batch with hickory/mesquite and another with hickory and oak and the hickory oak blend was much better. The mesquite left a bit of a bitter aftertaste the hickory oak blend didn't. I had kind of stopped smoking meats with mesquite for the same reason, so I'm kind of wondering if you had the same result.
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Not big into mesquite either.Hickory is mostly superior imo, oaks ok.
 
CrabHusker said:
I had planned on smoking some of the peppers we grew last year, but my schedule only allowed two batches. I could have done twenty we had so many freaking peppers.

On the mesquite, I did one batch with hickory/mesquite and another with hickory and oak and the hickory oak blend was much better. The mesquite left a bit of a bitter aftertaste the hickory oak blend didn't. I had kind of stopped smoking meats with mesquite for the same reason, so I'm kind of wondering if you had the same result.
Click to expand...
I like mesquite for things that have a forward flavor. I had tried some lighter woods before for making spice blends, and they felt more subtle, if not washed out after dehydrating and grinding. I did use cherry for some sweet peppers that I then cut into rings and pickled. She likes those for her salads.
 
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