Gyros Meat 07-Oct-2011
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; coarsely ground
- 1 ts Cumin
- 1 ts Hot paprika
- 1/2 ts Cinnamon
- 2 Cloves garlic; pressed or minced
- 2 tb Vegetable oil
- Butter Including some fat
- 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 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 3/3/4 of the way up the loaf pan.
Bake at 375°F; for 20-30 minutes.
Reduce heat to 325°F; 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.