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Homemade mustard HFH

Hot fill hold Mustard Homemade

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#21 D3monic

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Posted 08 November 2018 - 04:30 PM

was thinking about making a spicy version of this with smoked pods

 

https://www.cultures...-grain-mustard/


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#22 ShowMeDaSauce

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Posted 08 November 2018 - 04:40 PM

OK how long should i let this rest before adding the white wine vinegar? I added a little ice cold water and sealed it in a small Mason jar. Had to add a tiny bit more cuz it got a tad dry

 

2 tbs black mustard seeds

2 tbs brown mustard seeds

Ground both the seeds

1 tsp Coleman's yellow mustard powder

1.5 tsp Dijon mustard powder

 

Smells killer too btw.


Edited by ShowMeDaSauce, 08 November 2018 - 04:42 PM.


#23 Walchit

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Posted 08 November 2018 - 10:03 PM

I read 10 minutes

#24 Walchit

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Posted 08 November 2018 - 10:05 PM

All of my test batches but one turned out really good. I think I like the one with turmeric and onion powder the best. They are pretty hot, even the ones I made with wine instead of water.

#25 ShowMeDaSauce

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Posted 09 November 2018 - 01:15 AM

I wonder if some of that honey bourbon would be good in mustard?



#26 D3monic

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Posted 09 November 2018 - 03:46 AM

I wonder if some of that honey bourbon would be good in mustard?

 

Sounds good to me


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#27 ShowMeDaSauce

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Posted 09 November 2018 - 12:00 PM

I dont use mustard much myself. The most i ever use is the base for a dry rub on pork. I like stuff like Grey Poupon mixed with mayo on a turkey sammich though. Jack Daniels used to offer a Southwest Mustard i really liked but they quit selling it. Plus it was way over priced.

 

INGREDIENTS:

VINEGAR, MUSTARD SEED, HORSERADISH, SUGAR, SALT, PEPPERS, CAYENNE PEPPER, SPICES, JACK DANIEL'S® TENNESSEE WHISKEY FLAVORING (NATURAL & ARTIFICIAL FLAVORS).
 
The only other thing i do like occasionally is a honey mustard type sauce for chicken nuggets/strips. That about all my brother likes too. Pops on the other hand loves all kinds of mustard. Not so much with peppers but he loves hot mustard or mustard with horseradish. Ive got several mustard powders including S&B which really has some zip to it, Colemans and a Dijon powder from myspicesage i got as a freebie. I think the only thing im missing atm is a white wine that is suitable but i do have a small bottle of Wild Turkey American Honey i use for cooking.


#28 ShowMeDaSauce

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Posted 09 November 2018 - 01:45 PM

Just tried a small experiment for my brother who loves a honey mustard but i haven't added the honey yet. I had a feeling this vinegar would work well.

 

1 tbs Colemans

1 tbs Dijon powder

4 tsp cold water

2 tsp Colavita White Balsamic

1/8 tsp turmeric

1/4 tsp panca powder

 

This is delicious just after 30min



#29 Walchit

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Posted 09 November 2018 - 01:58 PM

Sounds good. I wanna add some peppers to one real bad

#30 ShowMeDaSauce

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Posted 09 November 2018 - 02:18 PM

Im going to need to try the white balsamic again. Its has just enough sweetness without making the mustard taste sweet. I wish i would have used it in the first test batch. I was curious so i just chucked it altogether from the start and sealed the jar. I only have a small amount of the Dijon powder. It has powdered vinegar and other stuff in it. You are just supposed to add water to it. Im gunna need to come up with a suitable imitation or buy more soon.



#31 Walchit

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Posted 09 November 2018 - 05:52 PM

I bought those brown mustard seeds at a little Indian store. Had to Google it. Ground them in the m&p. Idk what else you need. But they were a lot cheaper than buying powder

#32 ShowMeDaSauce

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Posted 09 November 2018 - 10:40 PM

I got plenty of mustard seeds. They are cheap at my market.



#33 m012741k0m847

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Posted 29 November 2018 - 01:18 PM

Walchit, mind posting one or two of your favorite recipes?

 

I've been using Kroger brand whole mustard seeds for some hot sauces I've been working on, and I came to realize last night that raw or toasted, the seeds taste like NOTHING. No flavor at all. Definitely one of the problems with my sauces. I'll try some Coleman's and darker indian seeds for the next few batches.


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#34 Walchit

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Posted 29 November 2018 - 02:14 PM

I just typed about ten minutes worth of details and I guess backed out.

20181129_131027.jpg 20181129_131042.jpg

#35 Walchit

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Posted 29 November 2018 - 02:15 PM

I didn't use minced fresh herb. Used onion and paprika instead

#36 D3monic

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Posted 02 December 2018 - 03:12 PM

My smoked batch smelled musty when I opened the jar. Threw it out. The reaper brown ale really good though

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#37 Ashen

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Posted 02 December 2018 - 03:36 PM

I haven't made some in awhile but one of my favourite versions is to soak in 100% not from concentrate apple juice or sweet cider and then use apple cider vinegar. Minced dried onion and garlic added before soak.
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#38 Walchit

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Posted 03 December 2018 - 07:03 AM

That Apple mustard sounds good.

That sucks you threw one out D3. I smelt one of mine the other day and thought it smelled weird. Then I smelled it again and it smelled like mustard. I still ate it lol

#39 dragonsfire

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Posted 03 December 2018 - 12:15 PM

Apple works well with mustard, nice stuff :)



#40 ShowMeDaSauce

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Posted 03 December 2018 - 12:36 PM

My dad and my brother really liked the 2 i made for them. I cant believe i never made it from scratch before. Its so simple and the flavor is quite bold compared to commercial products. Outstanding mixed with mayo on leftover turkey sammies. Lucked out and found a no salt added turkey breast at Fresh Thyme for pops. They are a PITA to find and breasts are usually over 200mg sodium per 4oz. He has to buy Boarshead no salt added turkey breast for over $9/lb. I got this for under $1.50/lb. When you add up the sodium in the bread, meat and condiments it becomes way over his limit in just 1 sammich. Now he can have a sammich and not worry much about the amount in the bread. :D

 

Honey bourbon is next for sure.







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