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Meatgistics - Walton's - Community

Hatch Green Chili - New Favorite Brat

Scheduled Pinned Locked Moved Meat Processing
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  • GrimpuppyG Offline
    GrimpuppyG Offline
    Grimpuppy Team Blue Military Veterans Power User Regular Contributors Kansas
    wrote on last edited by
    #1

    I have been eating on my batch of hatch green chili brats for about a month. They have overtaken blue ribbon as my favorite. Made them with high temp cheddar and dang are they good! If you haven’t tried them yet, highly recommended. 30E8F87B-4137-4080-9C28-9988AE550FBD.jpeg

    Joe HellJ twilliamsT lkrfletcherL 3 Replies Last reply
    8
  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to Grimpuppy on last edited by Joe Hell
    #2

    Grimpuppy I haven’t tried the Hatch chili blend from Walton’s yet but I often add frozen hatch chili’s to the second grind using the mexi-chorizo blend with an addition of high temp cheese…freaking amazing!!! If I buy already chopped hatch chili’s I add them during the final mix just to have big bits of eye candy.

    When my production allows I always weigh out my meat block first and add all of my required seasoning before the first grind. Chorizo is a great example for how much mixing is required to get the spices evenly dispersed

    Better Living Through BBQ!

    1 Reply Last reply
    1
  • twilliamsT Offline
    twilliamsT Offline
    twilliams Power User PK100 Regular Contributors Team Grey
    replied to Grimpuppy on last edited by
    #3

    Grimpuppy too hot for me and my family, I made a half batch and ended up giving the other half away on here.

    GrimpuppyG 1 Reply Last reply
    0
  • GrimpuppyG Offline
    GrimpuppyG Offline
    Grimpuppy Team Blue Military Veterans Power User Regular Contributors Kansas
    replied to twilliams on last edited by
    #4

    twilliams said in Hatch Green Chili - New Favorite Brat:

    Grimpuppy too hot for me and my family, I made a half batch and ended up giving the other half away on here.

    I get just a faint heat from it, just really like the flavor. Interesting how spicy things taste to different people. I also love cheese and usually double up what is recommended on most of my stuff. Maybe that tamed it down some.

    1 Reply Last reply
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  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    replied to Grimpuppy on last edited by
    #5

    Grimpuppy _ These are very tasty indeed. Love em.

    Life is a Garden - Dig it.

    1 Reply Last reply
    0
  • HerbcoFoodH Offline
    HerbcoFoodH Offline
    HerbcoFood Regular Contributors Team Orange Sous Vide
    wrote on last edited by
    #6

    I love hatch chili season, I feel sorry for the people who cant enjoy them fresh from the grocery store.

    ND MikeN 1 Reply Last reply
    2
  • ND MikeN Offline
    ND MikeN Offline
    ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota
    replied to HerbcoFood on last edited by
    #7

    HerbcoFood it is weird how different hatch chilies can be from each other. Sometimes they can be mild then the next one can be pretty hot. I made some green chili Verde last year and man were those hatch chilies hot. It was awesome though!!!

    HerbcoFoodH bocephusB 2 Replies Last reply
    0
  • HerbcoFoodH Offline
    HerbcoFoodH Offline
    HerbcoFood Regular Contributors Team Orange Sous Vide
    replied to ND Mike on last edited by
    #8

    ND Mike That’s the best part…it’s like a box of chocolates, you never know what you’re gonna get.

    craigriceC 1 Reply Last reply
    1
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to ND Mike on last edited by
    #9

    ND Mike Depends on the weather and rain, I buy fresh roasted and some years mild is hot other years I get hot and am disappointed in the heat. I have found a different farm that I get them from that I have been very happy with the consistency.

    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
    #10

    Grimpuppy I Swear I responded to this…you can make good goose snack sticks with this if you use 25% pork fat and a total (including the fat) of 20 lb of goose meat. THat will help make up for the lower salt content.

    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
    0
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    replied to HerbcoFood on last edited by
    #11

    HerbcoFood good reference

    1 Reply Last reply
    0

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