Hatch green chilli

[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

[[[global:former-user]]]

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?

[beekeeper84]

Jonathon low and slow in a big pot. We raise Our own pigs here so I can’t speak much for what’s avaliable commercially. The wife makes soap out of half of it so I make around 4 or 5 gallons at a time. I don’t imagine there’s alot of difference between commercial and home grown there could be a quality difference in how it’s processed though as most commercially avaliable products are dependent on speed and I’m not lol. It takes me around 5-8 hours to render lard.
Steps I use not very specific but it’s the way that works for me.

1. Grind the inner leaf fat with a breaker plate.
2. Add enough to fill whatever pot your using.
3. Low and slow is the key if you go to high it will make it taste “porky”. I never heat it past low on my stove that’s the setting no idea what temp that actually is.
4. Scoop out liquid lard and put into jars. The leftover bits will sink to the bottom most of the time.
5. Repeat steps 2-4 until your out of inner leaf fat.

[Jimi]

That is similar to the way I have seen it done in New Mexico at a Matanza. There, of course, they cooked the chicaronés in it before putting it into jars.

[Departing Contestant]

Jimi the main difference is in the label. most commercially produced has additives to keep it shelf stable. the lard we had must be refrigerated, As with anything commercially produced I have to believe they use every ounce of fat from every inch of the pig. We only used good clean leaf lard. We always had lard and bacon fat in the fridge. These are the best things on God’s green earth to cook with. Especially if you are baking - Lard makes the best pastry. there you go