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!
@Jonathon looking forward to checking out the limo…is it similar to prosciutto?
@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!
CajunGourmet2018 last edited by
Looking for help on keeping fresh fruit taste in smoked sausage. We make our own smoked sausage and have tried increasing the amount of pineapple in the sausage, but it seems to go away when we smoke it. Is there a way to avoid this from happening?
craigrice last edited by
@CajunGourmet2018 have you tried substituting some of the water for pineapple juice or an extract ?
@CajunGourmet2018 You could try making a purée of fresh pineapple and cooking it down until it loses quite a bit of moisture and starts to caramelize. That should concentrate the flavor quite a bit!
@CajunGourmet2018 This might sound counterintuitive (and it might be nonsense) but you might end up getting a better result from slightly dehydrating your pineapple pieces first, then the water from the meat will rehydrate the pieces during the cooking process instead of the juice being cooked out of the pineapple during the cooking process.
Craig and Joes idea might work as well!
@Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.
let us know if any of this is helpful.
@Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy
@Dave-R Interesting. I would have not expected that much difference between the two.