• 9/1 Natl Gyro Day - 3

    From Dave Drum@1:229/452 to All on Tue Aug 31 09:38:18 2021
    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 with 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 and 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: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)