MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: GYROS (MEAT)
  Categories: Sandwiches, Ethnic, Lamb
       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 groun
       1 ts Cumin
       1 ts Hot paprika
     1/2 ts Cinnamon
       2    Cloves garlic; pressed or mi
       2 tb Vegetable oil
   *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^ 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. (I don't have a meat grinder and
   usually call my butcher and request the grinding. I also prefer this
   recipe with the elimination of the cinnamon. Sorry, I don't frequent
   this board very often so any ?s will have to be referred via e-mail.
   I also have a recipe for the tzatziki sauce, but one is posted on
   this board under Gyros. This recipe is every bit as good as those
   served in Greektown (Detroit). FROM: GEORGINA PHILLIPS   (DPBF70B)