• 9/1 Nat'l Gyros Day - 2

    From Dave Drum@1:18/200 to All on Sat Aug 31 21:30:00 2024
    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

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