| 1 | *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. |
| 2 | Regrind using small hole plate. |
| 3 | In small bowl reconstitute onions in water. |
| 4 | In another small bowl combine next 6 ingredients and mix thoroughly. |
| 5 | In large bowl combine meat, onions and spice mix. |
| 6 | Add garlic and vegetable oil; mix thoroughly with hands until spices are evenly distributed; refrigerate, covered, several hours. |
| 7 | In a small skillet, fry a small amount of the meat mixture in a little butter. |
| 8 | Taste for seasoning and adjust, if desired. |
| 9 | Blanch bacon by simmering in hot water about 3 minutes. |
| 10 | If pork belly is used, blanching is not necessary. |
| 11 | Drain on paper towels. |
| 12 | Line loaf pan (8 ?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. |
| 13 | Cover with remaining slices of bacon or pork. |
| 14 | Place filled pan in hot water bath, reaching 3/?of the way up the loaf pan. |
| 15 | Bake at 375°F. |
| 16 | For 20-30 minutes. |
| 17 | Reduce heat to 325^ and continue baking 30 minutes longer. |
| 18 | Remove pan from oven; remove loaf pan from hot water bath and place on wire rack to cool. |
| 19 | Cover with aluminum foil and weigh with about 2 lbs weight to compress loaf. |
| 20 | Cool to room temperature; refrigerate meat, covered with weight 12 hours or overnight to ripen and increase flavor. |
| 21 | Meat will keep for up to 4 days refrigerated. |
| 22 | Slice thin and serve in pita bread with sliced onions, tomatoes and tzatziki sauce. |
| 23 | (i don"t have a meat grinder and usually call my butcher and request the grinding. |
| 24 | I also prefer this recipe with the elimination of the cinnamon. |
| 25 | Sorry, i don"t frequent this board very often so any ?s will have to be referred via e-mail. |
| 26 | I also have a recipe for the tzatziki sauce, but one is |
