Ingredients to Make
- 2-5 Red Bell Peppers
The yield is pretty low for this so the more you have, the better.
Just know that 2 Red bell peppers = ~2-3 tbsp of Smoked paprika
Thinly slice the bell pepper – the thinner the better for later when we dehydrate.
Place on trays evenly without overlapping.
Set Up Your Smoker to Cold Smoke
I’m using my A-MAZE-N smoker maze with maple sawdust but use whatever you have, just ensure you use the LOWEST temperature setting.
You could even opt to crack the door with a wooden spoon to keep the temperature down even more.
Put trays with peppers above the cold smoking device.
Smoke for 2-3 hours like this.
Set Your Dehydrator to ~145F
Transfer your smoked red peppers to your dehydrator and then dehydrate overnight.
The next day, take 1 out and allow to cool; It should be brittle to the touch and snap.
If it’s soft/pliable, it needs to keep dehydrating.
Once dehydrated, grind in a spice grinder or pestle and mortar. Then transfer the powder to a storage container to use later.
Homemade Smoked Paprika
Ingredients
- 2-5 Red bell peppers sliced thin
Instructions
- Take 2-5 red bell peppers and slice the tops off. Remove stem, seeds, and pith and then slice into thin rings.
- Setup your smoker to the lowest temperature setting or use a cold smoking device.
- Put sliced pepper rings on trays and then put into your smoker.
- Smoke for 2-3 hours.
- After smoking, set your dehydrator to ~140F.
- Put smoked peppers on dehydrator trays and dehydrate for 16-24 hours.
- The next day, take 1 out and allow to cool for 5 minutes. It should feel brittle and snap. If it's soft and pliable, it needs to keep dehydrating.
- Once dry, put into a spice grinder or pestle and mortar and grind into a fine powder.
- Store in a freezer ziploc bag or glass storage container.
