So I’m starting to venture out a little more with snack sticks, and thought I would do a Garlic + Hatch chilis mix, with high temp Cheddar.
The only Hatch chili anything I found was in a can and wasn’t just chilis. Sort of a salsa or something maybe? Anyway, the taste was terrific so my thinking it would be awesome.
Small five pound portion of 60/40 Pork/Beef ratio and since I added #1 cure, I put it in the fridge overnight. Did a small patty and was ok, but the cheese might have been slightly watered…
After it was cooked in the smoker for 7 hours (IT 150ish) the texture of the meat is slightly broken, and it has a lighter coloration, into the grey range.
I didn’t add any ECA or anything to quicken the cure so I put it in the fridge for like 12 hours. This is the first time I’ve put the meat in the fridge because I typically use ECA as an accelerator.
Any thoughts? Always learning!
Eric
Elsos vinegar and alcohol can have an effect by denaturing your protein extraction. When I make chorizo or other sausages with wine, alcohol or vinegar you need to be careful on how much is added so not to cause what may have happened to yours. I am not sure of the specifics but those liquids affect how the proteins bind.
I kind of think that’s the case, and thats also why I make small 5# batches. I get pretty close and getting something right, then another thing pops up! 
The flavor is close, but it was Willies’ mix and then I added all the extra stuff, I wonder if I buy some jalapeno mix would be more better.
Elsos i have seen canned hatch chili’s. I get fresh roasted, weighed and vac sealed from my brother every year in trade for syrup.
Syrup, from where?! Do you live near syrup trees?
I think I’m going to have to plan a little better before I start putting canned food in sticks. My buddy lived near Hatch, NM and I can’t bring myself to giving him any of these sticks. Lol
Elsos I trade my brother maple syrup for hatch chili’s, works out.
Elsos Yeah, what you are describing in your initial post sounds like the vinegar from something in that can. The lowered pH is going to denature the proteins and prevent them from effectively binding together. I added some pickled jalapenos to a batch of willies once and to prevent what happened to you I laid them all out on a screen and let them air dry for 2 hours. That seems to be long enough to dry the outside of the jalapeno slices but it still maintains some of the taste.
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