Subj : 9/1 Nat'l Gyros Day - 2
To   : All
From : Dave Drum
Date : Sat Aug 31 2024 09:30 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Gyros Meat
Categories: Lamb/mutton, Beef, Pork, Herbs
     Yield: 4 Servings

 1 1/2 lb Shoulder lamb *
     1 lb Beef chuck *
   1/4 c  Dehydrated onions
   1/3 c  Water
     1 tb Salt
     1 ts Sugar
     2 ts Oregano
     2 ts Black pepper; coarse ground
     1 ts Cumin
     1 ts Hot paprika
   1/2 ts Cinnamon
     2 cl Garlic; pressed or minced
     2 tb Oil
          Butter

 * including some fat or 8 or more slices blanched bacon
 or fresh pork belly slices, if available. Grind lamb and
 beef together, using large hole plate on meat grinder.
 Regrind using small hole plate.

 In a small bowl reconstitute onions in water. In another
 small bowl combine next 6 ingredients and mix thoroughly.

 In large bowl combine meat, onions and spice mix. Add
 garlic and vegetable oil; mix thoroughly w/hands until
 spices are evenly distributed; refrigerate, covered,
 several hours.

 In a small skillet, fry a small amount of the meat
 mixture in a little butter. Taste for seasoning and
 adjust, if desired.

 Blanch bacon by simmering in hot water about 3 minutes.
 If pork belly is used, blanching is not necessary. Drain
 on paper towels.

 Line loaf pan (8 1/2" x 5" x 3") with bacon or pork
 slices, covering sides and bottom; pack gyros meat into
 pan, filling to the top of the pan. Cover with remaining
 slices of bacon or pork. Place filled pan in hot water
 bath, reaching 3/4 of the way up the loaf pan. Bake at
 375ºF/190ºC. for 20-30 minutes.

 Reduce heat to 325ºF/163ºC and continue baking 30
 minutes longer.

 Remove pan from oven; remove loaf pan from hot water
 bath and place on wire rack to cool. Cover with aluminum
 foil and weigh with about 2 lbs weight to compress loaf.
 Cool to room temperature; refrigerate meat, covered with
 weight 12 hours or overnight to ripen & increase flavor.

 Meat will keep for up to 4 days refrigerated.

 Slice thin and serve in pita bread with sliced onions,
 tomatoes and tzatziki sauce.

 This recipe is every bit as good as those served in
 Greektown (Detroit).

 FROM: Georgina Phillips

 Recipe from: http://www.recipelink.com

 Uncle Dirty Dave's Archives

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)