Hatch green chilli

beekeeper84

Would this seasoning go good with cheddar?

Jimi

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

beekeeper84

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

Jimi

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

Jonathon

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!

beekeeper84

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

Jimi

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.

Decolb

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

PapaSop

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.

Jonathon

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

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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.

Jimi

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.

Decolb

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

Jimi

No pheasant here in pork country. Just pig parts.

Decolb

Jimi Gotta make pheasant taste good somehow

Jonathon

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!

beekeeper84

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

Jonathon

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

Jimi

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?

Jonathon

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?