Dumb question regarding Plain paprika

Dumb question regarding Plain paprika

Postby GUS » Mon Dec 16, 2013 11:24 am

Looked everywhere on t'internet lest I shame myself here, lack of solid info means I must therefore ask a possibly impertinent question from some well smoked sages on the forum.

Love smoked paprika, plain old paprika just doesn't float my boat.

Wife turned up with a large sealed qty of plain paprika based on how much I chow through...

Therefore, is presenting plain stuff to the cold smoke going to deliver or ruin it?
What is it normally smoked with prior to being ground down normally?

& therefore what duration should I anticipate giving a plate of the stuff?

How well does it blend with butter or not to bother mixing & smoking? (as a separate concern).

I'm itching to open it if it's do-able.

In other news the door of my office room (oak fire door) has taken on an interesting & even colour where the smoke has leaked, best no show the wife.
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.

Re: Dumb question regarding Plain paprika

Postby onewheeler » Mon Dec 16, 2013 6:18 pm

I thought the peppers in pimenton ahumado were dried in smoke before grinding.

Martin/
User avatar
onewheeler
Registered Member
 
Posts: 450
Joined: Sun Nov 16, 2008 1:40 pm
Location: Nympsfield, Gloucestershire most of the time

Re: Dumb question regarding Plain paprika

Postby wheels » Mon Dec 16, 2013 6:32 pm

That's my understanding too.

But, if you don't like the plain anyway, you've nothing to lose in trying.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12177
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Dumb question regarding Plain paprika

Postby GUS » Mon Dec 16, 2013 7:34 pm

:( You're right, I suppose that's what vac sealers are for (he said gloomily)

odd I can't find anything on the internet about "after smoking" or is the internet hiding it from me!?

Worth a try, but I have around 600g of it if it's a fail.
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.

Re: Dumb question regarding Plain paprika

Postby wheels » Mon Dec 16, 2013 7:40 pm

If it fails, which I hope it won't, you can always use the rest in chorizo or curries.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12177
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Dumb question regarding Plain paprika

Postby DanMcG » Mon Dec 16, 2013 10:00 pm

Spanish paprika is smoked with oak. I guess you could try some and see it it's to your liking.
User avatar
DanMcG
Registered Member
 
Posts: 1290
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Re: Dumb question regarding Plain paprika

Postby GUS » Wed Dec 18, 2013 6:26 pm

Cheers Dan, that's handy to know.

I'll get it in next burn (tomorrow) don't want the wind coming back down the chimney & throwing paprika in my soy sauce (light) 3rd batch, would be just my luck.
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.

Re: Dumb question regarding Plain paprika

Postby vagreys » Wed Dec 18, 2013 7:29 pm

People cold-smoke Hungarian paprika, successfully, so it can deliver. Some of the volatile oils in paprika start to volatilize at around 80°F, so I'd keep the smoking chamber much cooler than that, if it were me. Spanish pimentón is mostly smoked with one or another species of oak, but the wood used varies between manufacturers around the country, as does the amount of smoke. The peppers used for hot, bittersweet and sweet pimentón are different and all are different from that used for Hungarian paprika. Paprika blends best with butter when the butter is melted. It's such a fine powder, that I think it would be difficult to blend, evenly, with cold butter.

If it were me, I'd give it a try with a small batch spread evenly in a thin layer on a plate or pie pan. I'd suggest testing it hourly, by taking a teaspoon or so and putting it in a prep bowl with a tablespoon of warm water and letting it sit for a few minutes, then tasting. Once you've figured out how long you like it exposed to the smoke, then you can do larger batches. That way, you don't commit your entire stock to a mistake.
- tom

Don't tell me the odds.

You have the power to donate life
User avatar
vagreys
Site Admin
 
Posts: 1620
Joined: Sun Oct 29, 2006 3:54 pm
Location: North Chesterfield VA USA

Re: Dumb question regarding Plain paprika

Postby GUS » Thu Dec 19, 2013 10:06 am

..i'm convinced, will give it a go over the xmas period.

Cheers for the additional info (which I couldn't find), v. helpful, I can now open that jar with a relatively clear conscience.
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.

Re: Dumb question regarding Plain paprika

Postby GUS » Fri May 01, 2015 5:35 pm

Tested the stuff I initially smoked again, despite being in a parfait jar, the smoked flavour never really got off the ground & is actually pretty boring.

fail.
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.


Return to Smoking and Barbecuing

Who is online

Users browsing this forum: No registered users and 3 guests