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Homemade Mustard for Beef

post #1 of 18
Thread Starter 
 3 tablespoons yellow mustard seeds; 2 1/2 tablespoons brown mustard seeds; 1/3 cup dark ale or beer good quality; 1/3 cup apple cider vinegar; 1 tablespoon honey or brown sugar or both if you like it sweet. I blend in 2 tablespoons of good quality EVOO. Salt to taste. Play with the recipe make it your own.  I sometimes add a little horse radish it give more heat and flavor.
Grind mustard seed mix ingredients put in container and let rest for at least 24 hours. I like to make a huge batch. Keeps in the frig for months just keeps aging.
After you use home made mustard you will never go back to store bought. 
If you have a hard time finding mustard seeds let know me I can help.
Mustard for turkey use white wine and white wine vinegar.
Smokin' Vegas.

Edited by Smokin Vegas - 3/21/12 at 12:12pm
post #2 of 18

Definitely captured this into Evernote!  Thank you!

post #3 of 18

It looks tasty to me Vegas. 


Do you have any good sources for dried mustard or is that the same as ground up mustard seeds?   I use a lot of Coleman's Dry Mustard in some of my recipes and can only find the stuff in the little tins but I'm guessing that oxidation plays a roll in that.



Can those little seed grinders get the seeds down to the mustard powder level?

post #4 of 18

That looks good. beercheer.gif

post #5 of 18

Mmm yup, I'll be making this soon!

post #6 of 18
Thread Starter 

I can get mustard seeds for you for $2.40 a half pound each or blended and I think around $1.50 for shipping unless you want priority mail.  I use a coffee grinder to grind spices.  I have two sizes small one and one that will grind a pound of coffee at a time and in 10-15 different grinds.  I do not grind coffee in them though.  You can never get rid of the coffee flavor. 


You could try using that powdered but it will be a fine powder I like stone ground (course grind). 

post #7 of 18

Thank you for the recipe lvie....... I love mustard. Now I can love it even more



post #8 of 18
Thread Starter 

Homemade is so much better.

post #9 of 18

Thanks for the recipe. Mustard is a must around here.

post #10 of 18

wow thanks for sharing this.  I can't wait to try this.

post #11 of 18

Fantastic! You can surely help, !!

post #12 of 18

My great-grandmother put a pinch of salt&sugar and mixed the mustard powder(Keene's or Coleman's) with milk. Had to be refrigerated, but it will blow your head off.

post #13 of 18

Vegas! that recipe sounds great and I will try  it out and make a post.  I can't wait to grind up your seeds fresh and make mustard from that vs some  pre-ground stuff!! Thanks

post #14 of 18

Thanks it is on my list to do

post #15 of 18

Timely post.  I have a combo of brown and yellow mustard seeds soaking in a mixture of cider vinegar and bourbon, 3 to 1 at this moment.  I'm on about day 4 so will process soon. 


The flavor will be adjusted as I process for sweetness to balance out the flavor.

post #16 of 18

Just made my mustard today.


I soaked 1/4 cup each of brown and yellow mustard seeds in a mixture of cider vinegar and bourbon, 3 to 1.  This sat for 4 days


I poured off the liquid and processed the seeds with an immersion blender and added the liquid back to get the consistency I wanted.  Honey was used to sweeten and salt was added.  I ended up adding a little citric acid to get a tarter taste that didn't taste of vinegar.   This was my first attempt.  Not half bad



post #17 of 18

DAMN! I just want a spoon full now!

post #18 of 18
Originally Posted by thoseguys26 View Post

DAMN! I just want a spoon full now!


Got to be one of the easiest things I've ever made.  It's mellowed a bit and taste way better than it did just after processing.  Give it a try

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