R. B. Miller's Gyro Meat The Best Recipes

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R. B. Miller's Gyro Meat

"Full taste gyro meat with a completed texture appropriate for reducing and serving on pita with feta cheese, lettuce, sliced black olives, sliced onions and inexperienced peppers and served with tzatziki sauce. The time involved is nicely well worth the effort."

Ingredients :

1 pound floor pork chuck (eighty% lean)
1 pound boneless lamb chops, cubed
1 cup minced onion
4 teaspoons minced garlic
1 teaspoon ground marjoram
1 half teaspoons floor rosemary
2 teaspoons sea salt
1 teaspoon floor black pepper

Instructions :

Prep : 30M	Cook : 8M	Ready in : 9H45M

Grind the floor chuck and lamb cubes through the coarse plate of a meat grinder two times to combine thoroughly. Place the onion, garlic, marjoram, rosemary, salt, and pepper into a food processor, and pulse till finely ground. Mix together the floor meat and onion combination in a bowl. Regrind via a nice plate, and percent the aggregate into a 3x7 inch loaf pan. Wrap tightly with plastic wrap, and refrigerate overnight.
Preheat an oven to 325 tiers F (a hundred sixty five ranges C).
Remove and discard the plastic wrap from the loaf pan, and bake the gyro meat in the preheated oven till the internal temperature reaches 140 stages F (60 ranges C), approximately 1 hour. Drain away all the liquid that has gathered inside the pan, then do away with the loaf from the pan. Place the beef on a rack set above a baking dish to capture the drips, and continue baking until the internal temperature reaches one hundred sixty five degrees F (seventy five tiers C), 15 to 30 minutes extra. Remove from the oven, and allow to stand 15 minutes before cutting. The finished loaf must be company and somewhat dry.

Notes :

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