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Meatgistics - Walton's - Community

Hatch green chilli

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  • beekeeper84B Offline
    beekeeper84B Offline
    beekeeper84 Team Blue Veteran
    wrote on last edited by
    #1

    Would this seasoning go good with cheddar?

    PapaSopP 1 Reply Last reply
    0
  • J Offline
    J Offline
    Jimi
    wrote on last edited by
    #2

    That is a perfect match anywhere In New Mexico. What are you putting it in? Are you roasting/skinning the chile first?

    beekeeper84B 1 Reply Last reply
    0
  • beekeeper84B Offline
    beekeeper84B Offline
    beekeeper84 Team Blue Veteran
    replied to Jimi on last edited by
    #3

    Jimi this is the brat seasoning from waltons although if it were fresh yes roast open fire and fill consume and repeat lol.

    1 Reply Last reply
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  • J Offline
    J Offline
    Jimi
    wrote on last edited by
    #4

    Ahh. I now understand the question. I’ll have to try it. Thx for explanation.

    1 Reply Last reply
    1
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #5

    beekeeper84 Yup, absolutely will go well with cheddar. I am making some pheasant hatch green chili brats today and I will be adding cheddar cheese to them!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    beekeeper84B D 3 Replies Last reply
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  • beekeeper84B Offline
    beekeeper84B Offline
    beekeeper84 Team Blue Veteran
    replied to Jonathon on last edited by
    #6

    Jonathon ok awsome do you feel this seasoning is as “hot” as the south of the border cheddarwurst?

    1 Reply Last reply
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  • J Offline
    J Offline
    Jimi
    wrote on last edited by
    #7

    I’ve not tasted the seasoning under discussion. I have only once seen the dried green chile, always the red. I keep 20+ lbs of frozen, roasted green Hatch chile in my freezer for frequent use; I was thinking the questioner might be using these in his sausage.

    At some point I may try this seasoning pack on five lbs to give it a taste.

    1 Reply Last reply
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  • D Offline
    D Offline
    Decolb
    replied to Jonathon on last edited by
    #8

    Jonathon Do you have a recipe for the Hatch green chile brats?

    1 Reply Last reply
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  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to beekeeper84 on last edited by
    #9

    beekeeper84
    Got this one with my last order. Now waiting for pork prices to drop and stop limiting sales to one butt.
    Cheese is good with everything… Yeah, I’m a cheesehead.

    ? 1 Reply Last reply
    2
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #10

    Decolb It would be the exact same process as the one we did here https://meatgistics.waltonsinc.com/topic/756/fresh-sausage-106-basic-bratwurst-processing just with the Hatch Green Chili Bratwurst seasoning

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
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  • ? Offline
    ? Offline
    A Former User
    replied to PapaSop on last edited by
    #11

    PapaSop said in Hatch green chilli:
    … Yeah, I’m a cheesehead.

    Now we know, that’s why you’re on the wrong color team. But wait, I thought you were from down south not Wisconsin. :confused_face:

    Jimi, beekeeper84 Being in Southern Colorado I grow, roast then dehydrate and grind my own peppers for seasonings. Of course I freeze and lot of different peppers as well after roasting. My green chili of choice for seasoning is Mosco. Seems to have a lot more meat to them than the Hatch. Try it sometime if you can find it.

    1 Reply Last reply
    1
  • J Offline
    J Offline
    Jimi
    wrote on last edited by
    #12

    Well, beekeeper84, If I can win the Walton’s dehydrator I would consider the chile. At this point I just bought a roaster so the dryer is off the table for the moment. I’ve been roasting/freezing peppers of all sorts for my local community free lunches and dinners. We take farmers’ donated peppers, (mostly mild because this is North Carolina and they do not understand the beautiful effects of heat!) roast and freeze for later use in dishes for weekly (when we resume) meals. This save a lot of money when peppers are not in season around here.

    1 Reply Last reply
    1
  • D Offline
    D Offline
    Decolb
    replied to Jonathon on last edited by
    #13

    Jonathon What meat block do you use? Presume some mixture of pheasant and pork?

    1 Reply Last reply
    0
  • J Offline
    J Offline
    Jimi
    wrote on last edited by
    #14

    No pheasant here in pork country. Just pig parts.

    D 1 Reply Last reply
    0
  • D Offline
    D Offline
    Decolb
    replied to Jimi on last edited by
    #15

    Jimi Gotta make pheasant taste good somehow

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #16

    Decolb I used 25% pork fat, a 50/50 split with wild game and poirk butts is fine for stronger tasting game but pheasant is pretty light tasting so I like to use just pork fat when I can. it is super inexpensive ($1 a lb at a local butcher), nice and white colored, little taste and most importantly nice and creamy!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    beekeeper84B 1 Reply Last reply
    0
  • beekeeper84B Offline
    beekeeper84B Offline
    beekeeper84 Team Blue Veteran
    replied to Jonathon on last edited by
    #17

    Jonathon you should try lard in place of just fat I have and it made some awsome chicken brats.

    1 Reply Last reply
    1
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #18

    beekeeper84 How are you rendering it or are you buying it as lard already?

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    J beekeeper84B 2 Replies Last reply
    0
  • J Offline
    J Offline
    Jimi
    replied to Jonathon on last edited by
    #19

    Jonathon
    Re rendering vs. purchase: Here in NC, hog raising country, rendered lard of seemingly good quality is readily available. It just occurred to me however, to question the difference of lard from a commercially raised animal vs. a “home grown” beast. Anyone have an answer?

    Departing ContestantD 1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #20

    Jimi I’d imagine that it would depend mostly on the diet and the processing of the lard. I think Departing Contestant raised hogs when he was growing up, maybe he could give his opinion here?

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
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