- Sep 15, 2012
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Looks really good Edge. You should reserve about a pound and a quarter of that and make a nice fatty with it.
Point for sure
Chris
Point for sure
Chris
Yes I did. Just nicer to use fresh but it still works great in stews and such.Did you put any Chile in the freezer Brian? I’d never make through winter without it.
Just now checked it out, it looked great!Hatch is perfect here, get after it. Did you catch my post about mashing and seasoning roasted Chile for table use and cooking? It’s delicious.
https://www.smokingmeatforums.com/threads/colorado-pueblo-chile-roast.323044/
Thank you Chris, I was thinking about doing that with another batch and trying that fantastic bacon weave you do!Looks really good Edge. You should reserve about a pound and a quarter of that and make a nice fatty with it.
Point for sure
Chris
I’m glad you saw that. The great thing about mashing the Chile all together, besides the added flavors, is that every bag of Chile will be exactly the same flavor and heat level. This way you know exactly what you have and don’t get surprised.Just now checked it out, it looked great!
I think if I do a sausage I will turn my Hatch chilies into a paste using my Vitamix (everything must now be blended into oblivion hahahaha :P ) and then mix that into the sausage so the flavor is distributed really well.
I could also just do chopped chunks but again... the Vitamix plus it will take care of any stray seeds so I won't have to dig those not so edible things out :D
As far as I’m concerned meatloaf is a sausage, so you do make sausage, the fatty would fall in that category as well.I don't make sausage, but when I make meatloaf or chili. I run half of my veggies thru a food processor until they take on a fine relish thickness. The other half I finely dice. Then I add all of it into the mix. For me it distributes evenly throughout whatever I'm making.
Chris
I do agree on the relish type chop. I hand chop the Chile but I guess it’s more of half minced and half fine chopped. Roasted Chile has a tendency to get stringy when processed so I just do it by hand.
Made this over the weekend. Super simple recipe but it is delicious! Thanks for sharing. I did up the overall salt content (salt, bouillon, cure) to 1.75%, just based on personal preference.We make sausage every year from fresh roasted green Chile. These are Colorado Pueblo chilies, add some cheese and it’s ON!
This was 1 1/2 Kg or roughly 3 1/2 pounds fresh ground pork.
This is a simple sausage. We add .5 % salt, .5% Knorr chicken bouillon granules, .25% cure #1 , thick Tillamook shredded sharp cheddar at 130g, then chopped Pueblo chilies at about 95g ( this varies per heat desired) granulated garlic at .4% then black pepper to eyeball but will run about .4% as well. Supper delicious sausage.
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Then the fry test. So good.
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Glad you tried and are happy. 1.75% is our general overall salt preference as well but I dial it back just a bit here because the sharp cheddar brings that salt flavor as well, we like balance. Also I should add that our roasted green Chile is mixed and bagged pre seasoned with salt. So if yours are not then upping the salt is a good move. Enjoy.Made this over the weekend. Super simple recipe but it is delicious! Thanks for sharing. I did up the overall salt content (salt, bouillon, cure) to 1.75%, just based on personal preference.
That makes sense. My green chile is not pre-seasoned with salt. 1.75% was perfect for us.Glad you tried and are happy. 1.75% is our general overall salt preference as well but I dial it back just a bit here because the sharp cheddar brings that salt flavor as well, we like balance. Also I should add that our roasted green Chile is mixed and bagged pre seasoned with salt. So if yours are not then upping the salt is a good move. Enjoy.
Here is a reference as to how I put up some of my green Chile.That makes sense. My green chile is not pre-seasoned with salt. 1.75% was perfect for us.
That's similar to what happened to me! The cheese tasted fine, but I found the texture disconcerting. Too many flashbacks to sausage-making mistakes.I thought it was fat out at first, but still had well defined fat particles in the meat and it was the cheap cheese that melted out. I have never had it happen with Tillamook.