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Unread 07-07-2010, 02:13 PM   #1
GEORGIA BULLHAWGS
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Default Anyone make their own Paprika?

When I make up my pork rub, I use Paprika as my base. Well, I like to use the smokey paprika, and it is not available where I live. I have been ordering it by the pound over the internet for a while.

Well over the weekend, I was smoking meat for my churches 4th of July Cookout. I had 36 racks of spare ribs, 14 butts, and 10 whole chickens on the smoker, plus assorted stuffed jalapenos and rib flat snacks on the smoker in the "holes".

I went to a local pepper farm and harvested some sweet peppers and de-vaned and de-seeded them, and then sliced them into 1/4's.

I smoked them on the smoker, and then put them on my dehydrator. Gonna grind them tonight in a cheap coffee grinder I picked up to see how it turns out.

They smell awesome. Hopefully it will taste as good. I plan on keeping the peppers in there whole form until needed, then I will grind the dried pieces when needed to help retain the aromatics and flavor as much as possible.

Last edited by GEORGIA BULLHAWGS; 07-07-2010 at 02:32 PM..
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Unread 07-07-2010, 02:25 PM   #2
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I make smoked hot pepper powder but never tried sweet peppers.

Here's my technique:
http://www.bbq-brethren.com/forum/album.php?albumid=323
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Unread 07-07-2010, 02:26 PM   #3
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Wow - now that's impressive!

Looking forward to hearing how the homemade Pap turns out.
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Unread 07-07-2010, 02:31 PM   #4
Dave Russell
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I learned how to make your own chile and chipotle powder from G. Wiviott's book. However, I can't really recommend it unless you really like the spices to "stand out" in your bbq. Use too much and it will almost taste like Texmex bbq....and I'd really be careful if you ever used some really fresh chile powder for ribs.

The paprika is really a different thing, though, and it just might be worth the trouble. Let us know!
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Unread 07-07-2010, 02:36 PM   #5
GEORGIA BULLHAWGS
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Quote:
Originally Posted by Dave Russell View Post
....and I'd really be careful if you ever used some really fresh chile powder for ribs.

The paprika is really a different thing, though, and it just might be worth the trouble. Let us know!
I don't use Chile Powder at all in my rub. Back in Genesis (the beginning) of my smoking childhood, I was playing with different rub recipes i came across, and i NEVER liked any of them that had Chile Powder in them. If I wanted a mexican dish, I would go to the local Mexican restaraunt (which I do weeekly ;)

I appologize before hand to anyone who likes to use it, it just does not appease my taste buds.
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Unread 07-07-2010, 04:21 PM   #6
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pls forgive my ignorance--is paprika simply dried and ground red bell peppers?
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Unread 07-07-2010, 06:51 PM   #7
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Quote:
Originally Posted by maxwell7 View Post
pls forgive my ignorance--is paprika simply dried and ground red bell peppers?
http://en.wikipedia.org/wiki/Paprika

http://www.theepicentre.com/Spices/paprika.html
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Unread 07-07-2010, 07:11 PM   #8
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Quote:
Originally Posted by maxwell7 View Post
pls forgive my ignorance--is paprika simply dried and ground red bell peppers?
Depends upon your interpretation. As boatnut posted links to, yes and no. I planted a dozen red bell pepper plants this spring to give it a try.
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