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Author Topic: Mustard Slather on Brisket and Other Meats  (Read 27705 times)

Offline kaskiles

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Re: Mustard Slather on Brisket and Other Meats
« Reply #30 on: September 30, 2010, 05:06:49 am »
I looked up Mustard in wiki to try to find out more details on the mustard enzymes and their impact on collagen, not much there.  Anyone have a good link for the enzyme collagen stuff?

I did notice that Turmeric is added to the standard yellow mustard, to help brighten the yellow color.  I guess they wouldn't put much in, but seems interesting.
« Last Edit: September 30, 2010, 05:11:07 am by kaskiles »
OBS, Et-73, bubba pucks, frogmats; Merritt Island, FL

Offline Pachanga

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Re: Mustard Slather on Brisket and Other Meats
« Reply #31 on: September 30, 2010, 10:28:22 am »
I tried a mustard slather on some 1 in thick pork chops I smoke and man it was great!   Thanks for a great post Pachanga

I can't wait to try my brisket this weekend!

Glad the chops turned out well.  I will be interested in your brisket opinion.

Thanks again for another fine post and education.  I have read your previous posts with much intrest and especially on mustard slather.  I tried it on a butt, then loin ribs, then on brisket.  They all turned out great, and I now use it on those items all the time.  You have proved that a good teacher can teach an old dog new tricks. 

Thanks for the comments.  My only regret is that it took this old dog so long to learn this trick.

I looked up Mustard in wiki to try to find out more details on the mustard enzymes and their impact on collagen, not much there.  Anyone have a good link for the enzyme collagen stuff?

I did notice that Turmeric is added to the standard yellow mustard, to help brighten the yellow color.  I guess they wouldn't put much in, but seems interesting.

You are right.  It is hard to find good information.  I do not have all of my original research and some of it came from hard copy.  Here are some articles that are long and may only touch on the subject in one or two sentences.  I enjoy the science behind cooking but the proof is in the pudding.  Mustard has improved my results.

http://books.google.com/books?id=hQkdKVJUw6kC&pg=PA88&lpg=PA88&dq=mustard+rub+enzymes+barbecue&source=bl&ots=ndLVANtHT6&sig=twZwRgcjGe_9LBEf6tBINtOAgW8&hl=en&ei=FYCkTOWoFYK8lQeX24XgCw&sa=X&oi=book_result&ct=result&resnum=3&ved=0CCAQ6AEwAg#v=onepage&q=mustard%20rub%20enzymes%20barbecue&f=false

http://montanajones.blogspot.com/2008/01/how-to-make-mustard.html

http://www.allbusiness.com/north-america/canada/649153-1.html

http://www.minndak.com/Mustard.htm

http://media.open2.net/download/ever_wondered_food/roast_beef.pdf

http://www.ncpublicschools.org/docs/accountability/testing/eog/reading/20080417gr8set2.pdf

Yes, turmeric is standard in yellow mustard and it is the bright yellow coloring.  A little goes a long way.  It is also an ingredient in Trappy's pickled jalapeno peppers.  I use it when pickling peppers.  It can make a yellow mess.

Good luck and slow smoking,

Pachanga