Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
I found hatch chilis "in the wild" for the first time in Memphis since I moved here. Yeah, I know you can order them, but I like being able to dig through and pick out the ones I want. I roasted several pounds of them and decided that at least some of them needed to wind up in a sausage.
I'll start off by saying that the end result tasted fantastic, but was lacking in the hatch flavor profile. It was there, but definitely not in the front seat like I had hoped. I guess I knew better but had been burned in the past, pun semi intended, by using peppers and pepper pulp with stuff that set you on fire.
Anyhoooooo......
%100 Pork
2.5% Sea Salt
2% Goat Milk Powder
1 % Black Pepper
1 % Garlic
.25% Cure #1
4% Roasted hatch chilis
Did the first grind of the butt and decided to add 1/2 the peppers into the grind. Was kind of hoping it would help get the flavor throughout the sausage.
Just about the only time I don't mind seeing green in the pork.
Gave it the meat and the rest of the ingredients a spin in the mixer then stuffed into lamb casings.
Let them rest in the fridge over night then into the smoker.
Out of the smoker at 150 IT and into an ice bath and back to the fridge.
Of course I did have to cut into one for quality purposes.
Threw some on the grill later that evening. Always a balancing act on not splitting the casings since my wife likes them just about burnt. A couple got away from me, but not too very bad.
I am not a ketchup and mustard guy anyhow, but went completely naked to get a feel for it.
Maybe I was just extra hungry, but I really enjoyed this one. Definitely a keeper as is, but as mentioned at the start of the post, the hatch flavor was not prominent.
Will be doing them again with at least double the amount to get the hatch flavor prominent.
I'll start off by saying that the end result tasted fantastic, but was lacking in the hatch flavor profile. It was there, but definitely not in the front seat like I had hoped. I guess I knew better but had been burned in the past, pun semi intended, by using peppers and pepper pulp with stuff that set you on fire.
Anyhoooooo......
%100 Pork
2.5% Sea Salt
2% Goat Milk Powder
1 % Black Pepper
1 % Garlic
.25% Cure #1
4% Roasted hatch chilis
Did the first grind of the butt and decided to add 1/2 the peppers into the grind. Was kind of hoping it would help get the flavor throughout the sausage.
Just about the only time I don't mind seeing green in the pork.
Gave it the meat and the rest of the ingredients a spin in the mixer then stuffed into lamb casings.
Let them rest in the fridge over night then into the smoker.
Out of the smoker at 150 IT and into an ice bath and back to the fridge.
Of course I did have to cut into one for quality purposes.
Threw some on the grill later that evening. Always a balancing act on not splitting the casings since my wife likes them just about burnt. A couple got away from me, but not too very bad.
I am not a ketchup and mustard guy anyhow, but went completely naked to get a feel for it.
Maybe I was just extra hungry, but I really enjoyed this one. Definitely a keeper as is, but as mentioned at the start of the post, the hatch flavor was not prominent.
Will be doing them again with at least double the amount to get the hatch flavor prominent.