Smoked Paprika-Homemade - cooking recipe

Ingredients

1 (3 1/2 ounce) bottle liquid smoke, hickory
1 (18 ounce) bottle spanish paprika

Preparation

In a large bowl slowly whisk together the paprika and liquid smoke.
When totaly incorporated-NO lumps-spread out on a foil lined cookie sheet to dry overnight.
Or.
Line a deep sided metal pan with foil and when your done grilling place in grill on top grates for about 2 hours-this is what I did and wow-amazing smell! I used a whisk to stir every 30 minutes.
When completly dry/cool place in food processor-small batches and pulse to remove any small clumps.
Pour back into your Paprika bottle, use at will.
24 hour \"cooking time\" is the max dry time you will need-depending on the humidity in your house.