<![CDATA[Hatch green chilli]]>Would this seasoning go good with cheddar?

]]>https://waltonsdev.nodebb.com/topic/2238/hatch-green-chilliRSS for NodeThu, 10 Sep 2026 19:57:30 GMTWed, 01 Apr 2020 21:58:03 GMT60<![CDATA[Reply to Hatch green chilli on Mon, 06 Apr 2020 14:41:13 GMT]]>Departing Contestant I agree lard biscuits,lard pie crust I didn’t get fat on accident lol.

]]>https://waltonsdev.nodebb.com/post/15799https://waltonsdev.nodebb.com/post/15799Mon, 06 Apr 2020 14:41:13 GMT<![CDATA[Reply to Hatch green chilli on Mon, 06 Apr 2020 13:49:00 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/15791https://waltonsdev.nodebb.com/post/15791Mon, 06 Apr 2020 13:49:00 GMT<![CDATA[Reply to Hatch green chilli on Mon, 06 Apr 2020 13:45:18 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15790https://waltonsdev.nodebb.com/post/15790Mon, 06 Apr 2020 13:45:18 GMT<![CDATA[Reply to Hatch green chilli on Mon, 06 Apr 2020 13:35:19 GMT]]>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.
]]>https://waltonsdev.nodebb.com/post/15787https://waltonsdev.nodebb.com/post/15787Mon, 06 Apr 2020 13:35:19 GMT<![CDATA[Reply to Hatch green chilli on Mon, 06 Apr 2020 13:22:04 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/15786https://waltonsdev.nodebb.com/post/15786Mon, 06 Apr 2020 13:22:04 GMT<![CDATA[Reply to Hatch green chilli on Mon, 06 Apr 2020 13:01:20 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/15780https://waltonsdev.nodebb.com/post/15780Mon, 06 Apr 2020 13:01:20 GMT<![CDATA[Reply to Hatch green chilli on Mon, 06 Apr 2020 12:55:03 GMT]]>beekeeper84 How are you rendering it or are you buying it as lard already?

]]>https://waltonsdev.nodebb.com/post/15779https://waltonsdev.nodebb.com/post/15779Mon, 06 Apr 2020 12:55:03 GMT<![CDATA[Reply to Hatch green chilli on Mon, 06 Apr 2020 01:02:16 GMT]]>Jonathon you should try lard in place of just fat I have and it made some awsome chicken brats.

]]>https://waltonsdev.nodebb.com/post/15767https://waltonsdev.nodebb.com/post/15767Mon, 06 Apr 2020 01:02:16 GMT<![CDATA[Reply to Hatch green chilli on Sun, 05 Apr 2020 22:28:03 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/15728https://waltonsdev.nodebb.com/post/15728Sun, 05 Apr 2020 22:28:03 GMT<![CDATA[Reply to Hatch green chilli on Fri, 03 Apr 2020 19:23:57 GMT]]>Jimi Gotta make pheasant taste good somehow

]]>https://waltonsdev.nodebb.com/post/15654https://waltonsdev.nodebb.com/post/15654Fri, 03 Apr 2020 19:23:57 GMT<![CDATA[Reply to Hatch green chilli on Fri, 03 Apr 2020 19:10:15 GMT]]>No pheasant here in pork country. Just pig parts.

]]>https://waltonsdev.nodebb.com/post/15653https://waltonsdev.nodebb.com/post/15653Fri, 03 Apr 2020 19:10:15 GMT<![CDATA[Reply to Hatch green chilli on Fri, 03 Apr 2020 16:08:53 GMT]]>Jonathon What meat block do you use? Presume some mixture of pheasant and pork?

]]>https://waltonsdev.nodebb.com/post/15646https://waltonsdev.nodebb.com/post/15646Fri, 03 Apr 2020 16:08:53 GMT<![CDATA[Reply to Hatch green chilli on Fri, 03 Apr 2020 11:13:21 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15634https://waltonsdev.nodebb.com/post/15634Fri, 03 Apr 2020 11:13:21 GMT<![CDATA[Reply to Hatch green chilli on Fri, 03 Apr 2020 10:56:43 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15633https://waltonsdev.nodebb.com/post/15633Fri, 03 Apr 2020 10:56:43 GMT<![CDATA[Reply to Hatch green chilli on Thu, 02 Apr 2020 20:58:15 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/15610https://waltonsdev.nodebb.com/post/15610Thu, 02 Apr 2020 20:58:15 GMT<![CDATA[Reply to Hatch green chilli on Thu, 02 Apr 2020 20:22:37 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15604https://waltonsdev.nodebb.com/post/15604Thu, 02 Apr 2020 20:22:37 GMT<![CDATA[Reply to Hatch green chilli on Thu, 02 Apr 2020 20:16:58 GMT]]>Jonathon Do you have a recipe for the Hatch green chile brats?

]]>https://waltonsdev.nodebb.com/post/15602https://waltonsdev.nodebb.com/post/15602Thu, 02 Apr 2020 20:16:58 GMT<![CDATA[Reply to Hatch green chilli on Thu, 02 Apr 2020 18:01:50 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/15596https://waltonsdev.nodebb.com/post/15596Thu, 02 Apr 2020 18:01:50 GMT<![CDATA[Reply to Hatch green chilli on Thu, 02 Apr 2020 16:26:44 GMT]]>Jonathon ok awsome do you feel this seasoning is as “hot” as the south of the border cheddarwurst?

]]>https://waltonsdev.nodebb.com/post/15593https://waltonsdev.nodebb.com/post/15593Thu, 02 Apr 2020 16:26:44 GMT<![CDATA[Reply to Hatch green chilli on Thu, 02 Apr 2020 13:22:16 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/15580https://waltonsdev.nodebb.com/post/15580Thu, 02 Apr 2020 13:22:16 GMT<![CDATA[Reply to Hatch green chilli on Thu, 02 Apr 2020 01:09:02 GMT]]>Ahh. I now understand the question. I’ll have to try it. Thx for explanation.

]]>https://waltonsdev.nodebb.com/post/15570https://waltonsdev.nodebb.com/post/15570Thu, 02 Apr 2020 01:09:02 GMT<![CDATA[Reply to Hatch green chilli on Thu, 02 Apr 2020 00:35:21 GMT]]>Jimi this is the brat seasoning from waltons although if it were fresh yes roast open fire and fill consume and repeat lol.

]]>https://waltonsdev.nodebb.com/post/15567https://waltonsdev.nodebb.com/post/15567Thu, 02 Apr 2020 00:35:21 GMT<![CDATA[Reply to Hatch green chilli on Wed, 01 Apr 2020 23:13:18 GMT]]>That is a perfect match anywhere In New Mexico. What are you putting it in? Are you roasting/skinning the chile first?

]]>https://waltonsdev.nodebb.com/post/15565https://waltonsdev.nodebb.com/post/15565Wed, 01 Apr 2020 23:13:18 GMT