Subj : 9/1 Natioanl Gyros Day 3
To   : All
From : Dave Drum
Date : Tue Aug 30 2022 09:45:24

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
  375+|F/190+|C. for 20-30 minutes.
  
  Reduce heat to 325+|F/163+|C 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
 
MMMMM

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