Meatgistics - Walton's - Community
    • Register
    • Login
    • Search
    • Walton's
      • Seasonings
      • Casings
      • Packaging
      • Supplies
      • Equipment
      • Smoking & Grilling
      • Catalog Request
      • Giveaways
      • Sales
    • FAQ
    • Topics
      • Unread
      • Recent
      • Random
      • Popular Monthly
      • Popular All-Time
      • Unsolved
      • Solved
    • Users
      • Groups
      • Online Users
      • Latest Users
      • Top Posters
    • Map
    • Live
    • Events
    • Conversions
      • Seasonings
      • Cure
      • Additives
    1. Home
    2. Miller
    M
    • Profile
    • Following 1
    • Followers 0
    • Topics 16
    • Posts 63
    • Best 21
    • Controversial 0
    • Groups 5

    Miller

    @Miller

    PK100 Texas (TX) Kamado Joes

    59
    Reputation
    95
    Profile views
    63
    Posts
    0
    Followers
    1
    Following
    Joined Last Online
    Location Amarillo, Texas

    Miller Unfollow Follow
    Texas (TX) Veteran Yearling Kamado Joes PK100

    Best posts made by Miller

    • Jalapeño Popper Brats

      30 odd lbs of Jalapeño Popper Brats done today.
      21 lbs pork butt, 3.5 lbs bacon, 2.5 lbs high temp mozzarella, stuffed this run I’m 26-28 sheep casings. They sure did turn out good! FF61476F-FF8C-48BB-A174-84F424A2DBB6.jpeg

      posted in Bragging Board
      M
      Miller
    • RE: Battle of the Brats

      I also like the Hatch and the Blue Ribbon. With that said the Jalapeno Popper is hard to beat especially when you make them with elk.
      Jalpopper1.jpg
      Jalpopper2.jpg

      posted in General
      M
      Miller
    • Goose & Sandhill Crane Pastrami

      Last bit of Goose and Sandhill Crane from last years season is done. Turned it into Pastrami. This is one of the products I make that everybody can’t get enough of. Huge hit in elk camp every year.
      Ready to fill the freezer again this year!
      pastrami.jpg

      posted in Bragging Board
      M
      Miller
    • Elk Summer Sausage

      Did about 30lbs of elk summer sausage last weekend. About 1/3 H Summer and 2/3 Jalapeno and added mozzarella and cheddar. Taste and texture are on point, but I’m only slightly concerned about the wrinkled casings. Smoke schedule was 125 for an hour vents full open, 140 for an hour added smoke and water pan with sponges and closed vents to 1/3 open, 155 for 2 hours, 160 until IT of 130 then into a 175 water bath to finish, then into an ice bath for 20minutes. The casings looked good and tight when I pulled them from the smoker they were wrinkled in the water bath.
      Any thoughts on why they may have wrinkled?
      ThanksSS1.jpg SS2.jpg

      posted in Bragging Board
      M
      Miller
    • RE: Goose & Sandhill Crane Pastrami

      Dave in AZ here are a couple more pictures. One is out of the smoker resting and the other is sliced. In the recipe I use it called for honey as one of the sweetners I use molasses instead, I feel that it fits better with the brown sugar. I have also adjusted the amount of salt (not the curing salt) to bring down the salt content and not I have a product that is quiet mild with just a hint of sweetness.
      ACA5898B-E5AB-4902-81BD-C5268DC2A793.jpeg B3551019-8E1E-46C1-9921-7457F5EEA269.jpeg

      posted in Bragging Board
      M
      Miller
    • RE: Jalapeño Popper Brats

      Denny O 21lbs of pork butt (4.5mm grind x2), 3.5 lbs bacon (cooked & chopped), 2.5 lbs high temp mozzarella, 1qt pickled Jalapenos, one package of the Jalapeno popper mix and one 4 oz of carrot fiber. Mixed just long enough to bring it all together and stuffed in 26-28mm sheep casing.
      I get the bacon from a restaurant supply, in a 10lb box. It comes cooked and chopped like in the photo.

      posted in Bragging Board
      M
      Miller
    • RE: Jalapeño Popper Brats

      IVERYAN yes the I used the chicken stock as moisture in the mix, the whole container.

      posted in Bragging Board
      M
      Miller
    • RE: Jalapeño Popper Brats

      John Belvedere they are all linked and vacuumed packed now. Made patties with what was in the bottom of the stuffer, looks like brat burgers this afternoon…

      posted in Bragging Board
      M
      Miller
    • RE: Jalapeño Popper Brats

      cntryboy added moisture.

      posted in Bragging Board
      M
      Miller
    • RE: Elk German Sausage Help

      Jonathon I agree pork fat would be better, however the small place I have my elk processed doesn’t have pork to add. I generally have pork fat to add if I need additional. The casings I used were the tubed natural hog 35-38mm. Smoke schedule was 150 for 3 hours, 160 for 2 hours them 170 to an IT of 150. Using a Yoder pellet grill, it was also the first time using the Yoder for smoking, so me figuring it out may be part of it too. I gave some to a friend and he said it was really good, so it could just be me/the link I cut into for a snack.

      posted in Meat Processing
      M
      Miller

    Latest posts made by Miller

    • RE: Meat mix for Buffalo Wing Flavored Snack Stick

      OleSmokey i did the buffalo wing sticks with chicken thighs and breast also added pork fat and high temp mozzarella to the mix. It had a good flavor but if I do it again I’ll over season, it was very mild.

      posted in User Recipes
      M
      Miller
    • RE: Hatch Green Chili Brats

      Those look outstanding!

      posted in Bragging Board
      M
      Miller
    • RE: Deer Cooler

      I need this in my life! Great job!

      posted in Equipment
      M
      Miller
    • RE: Goose & Sandhill Crane Pastrami

      wdaly stamps are free here in Texas, just have to add them to your lic.

      posted in Bragging Board
      M
      Miller
    • RE: Goose & Sandhill Crane Pastrami

      Dave in AZ here are a couple more pictures. One is out of the smoker resting and the other is sliced. In the recipe I use it called for honey as one of the sweetners I use molasses instead, I feel that it fits better with the brown sugar. I have also adjusted the amount of salt (not the curing salt) to bring down the salt content and not I have a product that is quiet mild with just a hint of sweetness.
      ACA5898B-E5AB-4902-81BD-C5268DC2A793.jpeg B3551019-8E1E-46C1-9921-7457F5EEA269.jpeg

      posted in Bragging Board
      M
      Miller
    • Goose & Sandhill Crane Pastrami

      Last bit of Goose and Sandhill Crane from last years season is done. Turned it into Pastrami. This is one of the products I make that everybody can’t get enough of. Huge hit in elk camp every year.
      Ready to fill the freezer again this year!
      pastrami.jpg

      posted in Bragging Board
      M
      Miller
    • RE: Elk Summer Sausage

      Mean Dean Yes 2.5” casing. After the water bath right into ice bath for 20 minutes. Left out on the counter stacked to air dry and bloom for 3-4 hours. Then in the refrigerator about 18 hours before vac packing.

      posted in Bragging Board
      M
      Miller
    • RE: Elk Summer Sausage

      Cabelas90 I think it was about 7hrs.

      posted in Bragging Board
      M
      Miller
    • RE: Elk Summer Sausage

      Cabelas90 the meat block was 80/20, (10%beef fat 10% pork fat). I feel like I had a good protein extraction, I mixed 8-9 minutes alternating between forward and reverse. I didn’t have much fat loss during smoking, the casings were dry when they went into the water bath and there was no fat on the drip pan in the smoker. I will consider a shorter drying cycle, that’s a look and see how dry they are timing deal I think.
      Thanks for the input.

      posted in Bragging Board
      M
      Miller
    • Elk Summer Sausage

      Did about 30lbs of elk summer sausage last weekend. About 1/3 H Summer and 2/3 Jalapeno and added mozzarella and cheddar. Taste and texture are on point, but I’m only slightly concerned about the wrinkled casings. Smoke schedule was 125 for an hour vents full open, 140 for an hour added smoke and water pan with sponges and closed vents to 1/3 open, 155 for 2 hours, 160 until IT of 130 then into a 175 water bath to finish, then into an ice bath for 20minutes. The casings looked good and tight when I pulled them from the smoker they were wrinkled in the water bath.
      Any thoughts on why they may have wrinkled?
      ThanksSS1.jpg SS2.jpg

      posted in Bragging Board
      M
      Miller