Jack's Smoked Homemade Mustard Recipe | Camp Chef

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: yellow mustard

Ground mustard is easier to find and cheaper.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds flavor while being cost-effective.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Regular paprika offers a milder flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a more common sweetener.

Toast 1 cup of yellow mustard seeds in a 10-inch cast-iron skillet over medium heat, stirring constantly until they start popping and become fragrant.

Transfer the toasted mustard seeds to a clear container and add 1 cup of apple cider vinegar, ensuring the seeds are submerged.

Add 1 tablespoon of turmeric and a couple pinches of allspice to the mixture and stir well.

Let the mixture sit at room temperature for 24 hours, checking every 4-6 hours to ensure there is enough vinegar on top; add more vinegar if it looks dry.

After 24 hours, smoke the mixture using a 14-inch pizza pan in a smoker set to 160 degrees at smoke level 10 for 2-4 hours, stirring every 45 minutes to maintain moisture.

Transfer the smoked mixture to a food processor and pulse until you reach your desired consistency, adding liquid if necessary.

Add 1 teaspoon of salt to the blended mustard and mix well.

Transfer the mustard to a nonreactive container and let it rest for about 7 days before using.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary