Boy season slipped upon me fast, wasn’t quite ready for it. I kept them in the frig. 4 or5 days vacuumed sealed so I ended up with a few wrinkles in them but they will be just as tasty. I’m sure they will go with something I’ve yet to smoke.
They got a little cayenne,mustard seed,dill,salt,and garlic clove in them.

Now that the temperatures have cooled here in SE TX. I decided to make some hatch brats. I had bought some Boston butts while they were on sale for 99cts a lb. Impossible to find that price today. Mixed my pork and 3 #s pork fat with some late last Decembers deer back strap 4 lbs.
Got my wife to peel and blend about 15 large fresh frozen hatch chilies to add, along with about 3 # high temp cheddar cheese. I mixed the 25 #s by hand. Stuffed in pig intestines mostly and a few lbs. bulk. They came out with a good kick but not overpowering. Fantastic on the grill.!!! 

Just love those smoked Briskets and a little dead bird to have while waiting LOL

Just made signature smoked kielbasa using the recipe on package,except added 1/2 cup jalapenos chopped in a 10# batch of 70/30 deer and pork fat.
Yum, taste great had a good amount of spice even without the peppers. Thinking next time to add a whole cup of peppers,we like it spicy. Kinda like summer sausage. Smoked in the vertical smoker as instructed.
Will definitely buy again.!!

The peppers are coming in. They don’t last long so get’um while you can!

I used my grill to roast them but you can use your oven on broil, gas grill whatever,just burn the skins. Then bag them and seal while hot for a hour or so,peel skins, there ready.

My wife just freezes them with skin on and peels them when she ready to make green chili. mmm
Cook you half of one of those long pork loins.Cut everything up small bites add to pot with chicken stock cook slow, takes most of a day to thicken up. Makes a big pot.

Just needs a holster for my pistol. lol

My sausage making on hold for a little while. Garden in full swing.! Added about 1 cup chopped Jap’s and a cup of onion chopped. Came out just about right, my family liked it cause it has a good kick but not a burning heat. I wanted it hotter ( next batch) lol It made 6 pints with 6 1/2 lbs tomatoes. I wasn’t sure which I wanted more a a big juicy burger with a couple slices of the giant tomato or salsa, salsa a was on hold over night… salsa.jpg

Recently made a bunch of the Haberano/lime snack sticks. My family and I found them (to limey ) for our taste. Was about to chunk them but thought someone else should try them. My friends all loved them. What the heck,so goes. Just shows all taste buds are different. So I’ve been handing them out no need to discard. I thought the lime to was way to strong and the only redeeming quality was the nice kick of the heat at the end.

If you ever been to Co. or N.M. you know how much we love our Hatch green peppers on everything. I’m still not sure why there not as popular in TX. Green chicken chili is one favorite, along with pork chili. But they only come in August., so get um and store them.I did mine!!! First you must blister the skins so they can be peeled. They store easy like this. A bushel plus a little makes 5 gallon zip locks full. You can peel them as you make up things to eat.

I’m sitting here having a glass of wine catching up on post and LMAO. Thinking of which kind of sausage i’m going to do next. I hear Lot’s of good points. I spent many many hundreds of $ on equipment including my 10$ digital scale.
Before the charts and even now, my wife would ask why it’s taking so long to measure ingredients, because I do off poundage some times, and its whats on hand. (But measure twice cut once.) … Easy grams or tbs,etc. would be nice… I think the folks at Walton’s deserve a Blue Ribbon for there great work. I thank them very much. They are right there for all questions, no matter how many times they have heard it or how stupid of one I ask.

YUP Fresh pork fat is key,been through that error before.

Thanks ,It was about a cup and half ground up . Oh yes back strap in the chopper, Had to grit my teeth, but new season only days away for bow hunting. Hand mixing wasn’t that hard but next time I think Ill use the mixer. It does have a good kick in all bites but just has the heat leave’s its time for another bite.lol

Now that the temperatures have cooled here in SE TX. I decided to make some hatch brats. I had bought some Boston butts while they were on sale for 99cts a lb. Impossible to find that price today. Mixed my pork and 3 #s pork fat with some late last Decembers deer back strap 4 lbs.
Got my wife to peel and blend about 15 large fresh frozen hatch chilies to add, along with about 3 # high temp cheddar cheese. I mixed the 25 #s by hand. Stuffed in pig intestines mostly and a few lbs. bulk. They came out with a good kick but not overpowering. Fantastic on the grill.!!! 

Heck Yeah

The little train that Could, looks like you did !!!

Drop um leave um for coyote’s (except small ones]

Nice to see. As soon as it cools I’m going to make some.

Just needs a holster for my pistol. lol

Funny sitting here eating my homemade bacon when I read this. kool

I’ll have to try that ,Thanks