Lomo, Pizza and French Fries
Weekly Blog Post - Lomo, Pizza and French Fries
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!
What Videos are being released soon?
We took Youtuber Big Johns Pizza Dough Recipe, some homemade pepperoni, and a freshly made sauce to make an awesome Pizza!
We also have all the Meat Processing Equipment 20(x) videos shot edited and uploaded. We will be releasing them 1 every week so that they will all be available before the beginning of the busy season!
What Projects are we looking ahead at?
We’ve been working on some dry aged Lomo here for the past few weeks, it’s a pork loin that we rubbed with salt (4% of the total weight of the product) and seasoning, then wet aged for a total of 18 days and then dry aged for 28 days. Today we are pulling it from the Eller Drying Cabinet and slicing it paper thin. We will let you know how it turns out!
What’s on our Mind?
We wanted to do something that wasn’t based around meat here so I decided to break out our French Fry cutter and make some Sweet Potato Fries with the Potato Seasoning & Garnish but then I wanted something really good so I made Ultimate Cheese Fries! I used Russet Potatoes, Cheese, Bacon, Chorizo, Chunked up Roast Beef and Jalapenos. For dipping sauce I have the Bacon Aioli from Terrapin Ridge Farms.
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Soluble Sweet Dijon is a new injectable marinade from Excalibur Seasonings that works great with Chicken, Pork or Beef. It has just a hint of sweetness that you’ll love.
The Soluble Sweet Dijon sounds fantastic!
Dave R last edited by
@Jonathon looking forward to checking out the limo…is it similar to prosciutto?
Dave R last edited by
@Dave-R sorry Lomo, dang spell check.
@Dave-R Yes, fairly similar to prosciutto it just doesn’t take as long and it is a smaller piece but it relies on the same basic processes. We pulled it the other day and then decided it needed to stay in there a little bit longer! Since we have already waited well over a month there is no reason to let another week or two stop us from having it just how we want it!
@Tex_77 That’s a tasty piece of meat! It looks like great results @PapaSop It’s amazing how many obscure cuts of beef that were once ground for burger are now choice cuts. I think we can both thank and curse at the millennial food movement on that one! Lol. If we dive into bbq history, brisket is perhaps the best example of a ‘throw away’ but now it’s a most cherished cut!
@PapaSop They don’t need a marinade, but I’m sure it didn’t hurt anything. It’s basically a steak that is cut out of the shoulder/chuck. It has became pretty well know due to marketing efforts through the beef check off. They use to be dirt cheap about 10 years ago, now they can go for about the same price of a ribeye.
Looks like your end product was pretty tasty!
Never tried this before. Trip to Wally world looking for sale on pork butt. Seen one of these. Looked nicely marbled but had no clue. Quick Google told me it’s flavor full but needs to be marinated.
Went with first hit I had. Marinade looked good.
Olive oil, basil, rosemary, garlic, thyme, garlic, salt, pepper and some Cabernet.
Vacuumed marinated in fridge for half hour while prepping the grill.
Did a direct sear on these for 1 1/2 min both sides. Then inderect till 125. Pulled, covered in foil, rested for about ten minutes.
This was incredibly flavorful, moist and tender.