www.sausagemaking.org

Much thanks for the details on the science. Explains a lot of my early missed attempts and gives me something new to try next time around.
Cheers!

JerBear wrote:[---]
2. "cold liquids start the reaction; warm or hot liquids arrest it. For maximum hotness, make sure the liquid you add to the ground mustard is cold. Add warmer liquid to limit the potency." (sorry grisell, no specific temperatures were mentioned)
[---]

Yeah, I thought so too. I always mixed with cold liquid and got terribly bitter results. Then I used the method I described above and voilà - perfect.

I don't notice any decrease in heat. I made some Russian mustard for Christmas and - OMG - it was hot!

I tried my mustard last night and it's still hot as heck with that distinct clear out your nose horseradish feel. One of the sites last night mentioned that the enzyme myrosin was in both mustard seeds and horseradish.

Just let it sit a while and it'll mellow. I've found horseradish and mustard to be just about inedible fresh.