Smoked Mustard Recipe
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I experimented with a smoked honey mustard recipe recently that you guys might like. While the smoke character didn’t come through as I would have hoped I think with some added time in the smoker it might just work. It’s a solid recipe either way.
For the smoked preparation you will need a something to smoke your seed in or on. I used brewing bags that would normally be used in beer brewing and doubled them up as to lose as few of the mustard seed as possible. You might also be able to use a sheet pan. I smoked the bags of seed for approx. 3 hours on Hickory but I’d suggest possibly doubling that amount of time.
I figured while I was doing this I would also add some smoke to salt, crushed red pepper and dried pinto beans. The smoke character came through nicely in all three with the beans and chili becoming the most fragrant. I feel the salt could have used some more time too but overall it was ok.
For the recipe you will need the following ingredients:
3/4 C. Smoked Yellow Mustard Seed
3/4 C. Smoked Brown Mustard Seed
1 C. Apple Cider Vinegar
1 C. White Vinegar
1/2 C. Honey
2-3 oz of your favorite Whiskey (in my case Weller)
1 t. fine sea salt
1 t. Tumeric
A pinch or two of Allspice (optional)Combine Vinegar and Honey in saucepan and heat just until the honey dissolves and allow to cool to room temp. Combine all ingredients in a non-reactive container such as Tupperware, cover and let rest at room temp overnight. Take a shot or two of Whiskey. The following day you may notice that the seeds have soaked up all of the liquid. If so, add a splash of Apple Cider Vinegar and/or whiskey and stir. If there is excess liquid add a bit more seed. Take another shot or two of Whiskey. At this point you will want to refrigerate the mustard for the next six days. Be sure to finish the remaining whiskey during this time…most important.
At this point the mustard is ready to be enjoyed as a whole grain version or you can use a processor to make it a bit creamy. While I haven’t tried it yet I’d bet that a big dollop of Horseradish would kick this one up a notch. Enjoy!
Better Living Through BBQ!
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Good idea, I have a lot of mustard seed and have smoked salt made already
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I experimented with a smoked honey mustard recipe recently that you guys might like. While the smoke character didn’t come through as I would have hoped I think with some added time in the smoker it might just work. It’s a solid recipe either way.
For the smoked preparation you will need a something to smoke your seed in or on. I used brewing bags that would normally be used in beer brewing and doubled them up as to lose as few of the mustard seed as possible. You might also be able to use a sheet pan. I smoked the bags of seed for approx. 3 hours on Hickory but I’d suggest possibly doubling that amount of time.
I figured while I was doing this I would also add some smoke to salt, crushed red pepper and dried pinto beans. The smoke character came through nicely in all three with the beans and chili becoming the most fragrant. I feel the salt could have used some more time too but overall it was ok.
For the recipe you will need the following ingredients:
3/4 C. Smoked Yellow Mustard Seed
3/4 C. Smoked Brown Mustard Seed
1 C. Apple Cider Vinegar
1 C. White Vinegar
1/2 C. Honey
2-3 oz of your favorite Whiskey (in my case Weller)
1 t. fine sea salt
1 t. Tumeric
A pinch or two of Allspice (optional)Combine Vinegar and Honey in saucepan and heat just until the honey dissolves and allow to cool to room temp. Combine all ingredients in a non-reactive container such as Tupperware, cover and let rest at room temp overnight. Take a shot or two of Whiskey. The following day you may notice that the seeds have soaked up all of the liquid. If so, add a splash of Apple Cider Vinegar and/or whiskey and stir. If there is excess liquid add a bit more seed. Take another shot or two of Whiskey. At this point you will want to refrigerate the mustard for the next six days. Be sure to finish the remaining whiskey during this time…most important.
At this point the mustard is ready to be enjoyed as a whole grain version or you can use a processor to make it a bit creamy. While I haven’t tried it yet I’d bet that a big dollop of Horseradish would kick this one up a notch. Enjoy!
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Joe Hell Did you soak your seeds first. When I smoke barley for beer, I always soak my grain before I smoke it and let it dry in the smoker. You done want it completely sopping wet though.
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I experimented with a smoked honey mustard recipe recently that you guys might like. While the smoke character didn’t come through as I would have hoped I think with some added time in the smoker it might just work. It’s a solid recipe either way.
For the smoked preparation you will need a something to smoke your seed in or on. I used brewing bags that would normally be used in beer brewing and doubled them up as to lose as few of the mustard seed as possible. You might also be able to use a sheet pan. I smoked the bags of seed for approx. 3 hours on Hickory but I’d suggest possibly doubling that amount of time.
I figured while I was doing this I would also add some smoke to salt, crushed red pepper and dried pinto beans. The smoke character came through nicely in all three with the beans and chili becoming the most fragrant. I feel the salt could have used some more time too but overall it was ok.
For the recipe you will need the following ingredients:
3/4 C. Smoked Yellow Mustard Seed
3/4 C. Smoked Brown Mustard Seed
1 C. Apple Cider Vinegar
1 C. White Vinegar
1/2 C. Honey
2-3 oz of your favorite Whiskey (in my case Weller)
1 t. fine sea salt
1 t. Tumeric
A pinch or two of Allspice (optional)Combine Vinegar and Honey in saucepan and heat just until the honey dissolves and allow to cool to room temp. Combine all ingredients in a non-reactive container such as Tupperware, cover and let rest at room temp overnight. Take a shot or two of Whiskey. The following day you may notice that the seeds have soaked up all of the liquid. If so, add a splash of Apple Cider Vinegar and/or whiskey and stir. If there is excess liquid add a bit more seed. Take another shot or two of Whiskey. At this point you will want to refrigerate the mustard for the next six days. Be sure to finish the remaining whiskey during this time…most important.
At this point the mustard is ready to be enjoyed as a whole grain version or you can use a processor to make it a bit creamy. While I haven’t tried it yet I’d bet that a big dollop of Horseradish would kick this one up a notch. Enjoy!
Joe Hell I like where your head is at!
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Joe Hell The adventures of Joe Hell sounds like a movie I would watch! Maybe grow a mullet and you could be the cooking version of Joe Dirt?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell The adventures of Joe Hell sounds like a movie I would watch! Maybe grow a mullet and you could be the cooking version of Joe Dirt?
Jonathon said in Smoked Mustard Recipe:
Joe Hell The adventures of Joe Hell sounds like a movie I would watch! Maybe grow a mullet and you could be the cooking version of Joe Dirt?
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Joe Hell The adventures of Joe Hell sounds like a movie I would watch! Maybe grow a mullet and you could be the cooking version of Joe Dirt?
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You should try making this as a fermented mustard or making vinegar from the whiskey for a special mustard.
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