Comments on: Hatch Green Chile Sausage! | Chuds BBQ

By: @conradbennett3251

@conradbennett3251 — Sat, 21 Sep 2024 07:50:39 +0000

If you’re interested in a little trick to use real cheese without it melting, let me know.

By: @lunarpanda77

@lunarpanda77 — Sat, 21 Sep 2024 07:50:39 +0000

If you want all the flavor of regular cheese that still holds itself together like high-temp cheese, you can actually dehydrate cubed up fresh cheese and mix that into your sausage before casing. The cheese rehydrates really nicely when cooking or smoking the sausages. Just cube up your cheese, and throw the cubes in a dehydrator at 90F for 12 hours. All the flavor of regular cheese, all the useful properties of high-temp cheese.

By: @geneticboobyprize

@geneticboobyprize — Sat, 21 Sep 2024 07:50:39 +0000

I wanna pet your dog

By: @docotis420666

@docotis420666 — Sat, 21 Sep 2024 07:50:39 +0000

could you cold smoke them to dry it and get some smoke flavor than bring them up to 150 or so in a sous vide to finish the cooking? or do you think that would loose the smoke flavor?

By: @jameshadley6509

@jameshadley6509 — Sat, 21 Sep 2024 07:50:39 +0000

Where did you find Post Oak pellets. I have been looking for them

By: @mbadolato

@mbadolato — Sat, 21 Sep 2024 07:50:39 +0000

The butcher shop I go to makes Hatch Green Chile Sausage, with and without cheese, and they are spectacular! Can't wait to try your version!

By: @jimmydean1147

@jimmydean1147 — Sat, 21 Sep 2024 07:50:39 +0000

I’m so making these with the venison roasts I have from last season

By: @Unituno

@Unituno — Sat, 21 Sep 2024 07:50:39 +0000

Great vid, hatch Chile comes in multiple heat levels mild, medium, hot , Xtra hot.
I prefer the mild , I just want the flavor.

By: @TurboTimTravels

@TurboTimTravels — Sat, 21 Sep 2024 07:50:39 +0000

I’m not sure what’s more impressive, the fact you made a 1000lbs of sausage or the fact you found the energy to make another sausage the rest of the year 😂

By: @miamoto69

@miamoto69 — Sat, 21 Sep 2024 07:50:39 +0000

Wisconsin cheese curds is the key. Variety of flavors. Doesn't turn into liquid lava.