Gyro Dog Lives!!!

Discussion in 'Sausage' started by worktogthr, Feb 24, 2015.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    In the past I have used this recipe for gyro meat and it's great:

    Ingredients
    1 egg, lightly beaten
    6 garlic cloves, minced
    3 tablespoons dried oregano
    1-1/2 teaspoons kosher salt
    1 teaspoon pepper
    1 pound ground lamb
    1 pound ground beef

    In my freezer I have a boneless leg of lamb and some beef fat:


    It's a little under 2 pounds of lamb and .5 pounds of beef fat. That would make the grind at least 80/20 maybe even closer to 70/30 depending on the fat content of the lamb. So here are my questions:

    1. If I used the recipe above, and adjusted the ingredients for the larger amount of meat, would the egg be an issue? Not sure how eggs work in sausage. I have liquid egg whites on hand if that would work better.
    2. How much liquid should I add to the mix. If I use water will it cause the sausage to lose flavor. Should I opt for white wine?
    3. Could I add feta to the mix since it doesn't truley melt? I am thinking that would make it a good cheese for sausage. If so, how much feta for 2.5 pounds of meat.

    Planning on stuffing these in natural hogs casing so they can eat sort of like a Greek sausage and peppers. Maybe serve them on a hot dog roll with some tzatziki and fresh tomato. Maybe some other creative toppings as well.

    Thanks so much!

    -Chris
     
  2. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Sounds interesting. I would use NFDM as a binder rather than the eggs. For 2.5lbs. of meat, I would at most add 1/2 cup wine or water. As far as the feta, probably 1/3 cup finely diced. You don't want the feta to over power the lamb and spices. Along with the fresh tomatoes and tzatziki, don't forget some fresh sweet onions.
     
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I don't have the NFDM. Can I so without it since I am adding the water. Does it really need a binder?
     
  4. Don't have an answer at all, but I'll definitely be watching. I love gyros and have recently started making sausage so this will be a must try. Good luck
     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I'm watching also ,never played with lamb in sausagemaking.
     
  6. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    You can try without it, but I think the results would be better with it especially if you smoke it. Lamb is a delicate meat.
     
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much for your advice. Where can you buy NFDM? Do they sell it in grocery stores. If I can get my hands on it innthennet couple of days I will use it. How much would you suggest adding to the 2.5 pounds of meat?
     
  8. reinhard

    reinhard Master of the Pit OTBS Member

    You can get the NFDM in most grocery stores in the baking section.  I would use 1/2 cup for a 2 1/2 pound meat mix with a 1/2 cup wine or water.  Reinhard
     
  9. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    It's available in most groceries. For a small batch like that, I would use 1/2 packet.
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Non fat dry milk powder can bind water and is often used in making sausages, including fermented types. Dry milk powder contains 50% lactose (sugar) and is used in fermented sausages as a source of food for lactic acid producing bacteria. It also contains around 35% of protein, about 0.6 - 1% fat and may be considered a healthy high energy product. Dry milk powder greatly improves the taste of low fat sausages. Non fat dry milk powder is a good natural product and it does not affect the flavor of the product. It is added at about 3% and effectively binds water and emulsifies fats. Its action is very similar to that of soy protein concentrate.

    Typical Usage Amounts


    Name Common Amount Max Allowed


    Soy protein concentrate............. 1-3% ....................................(10-30 g/kg) As needed
    Soy protein isolate..................... 1-3% ....................................(10-30 g/kg) As needed
    Non fat dry milk.......................... 1-3%................................... (10-30 g/kg) As needed
    Starch ........................................1-5%.................................... (10-50 g/kg) As needed
    Carrageenan............................ 0.2-0.7% ................................(2-7 g/kg) As needed
    Caseinate .................................1-2% .....................................(10-20 g/kg) As needed
    Egg white ................................10-30 g/kg,................................ 1-2 eggs As needed
    Monosodium glutamate (MSG)...... 0.05-0.2% ..............................(0.5-2 g/kg) As needed


    There's some stuff you might want to put in you sausage making books.......
     
    Last edited: Feb 25, 2015
  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I prefer you don't use NFDM. Stick with the original recipe. NFDM can change the texture of the sausage if you dont get the mix right. That will come with experience using it.  You have a less chance of err not adding it. Keep your fat content at 20-30% .

    My 2 cents

    Joe
     
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I am leaning towards not using the NFDM  but I am interested in using it to make lower fat sausages that I would eat on a regular basis.  Proteins with 20-30 fat are a little high for me to eat regularly on the diet I restrict myself to.
     
  13. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I have to respectfully disagree here. I've made the same bratwurst recipe both without and with dry milk powder on subsequent weekends. The only difference was the second batch (with milk powder) held much more moisture and had a far better overall texture. I've also made a very similar gyro loaf, and while the dense texture provided by the egg in the mix was great thin sliced in a sandwich, I don't think it would be very good for sausage. I'd definitely use the nfdm.
     
  14. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Consider trying versions with some combination of thyme, marjoram, and rosemary.
     
  15. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    That is the base recipe I use but I usually do add other herbs to it.
     
  16. donr

    donr Smoking Fanatic

    How much Feta would you end up using for Gyros using 2.5 lbs of meat?  I would mix much in with the meat.  Or start low and work your way up to your taste.  You can always put more on top of the sandwich.

    When I get a gyro, it usually has Lettuce, tomato, onion, cucumbers and sauce.  You could mix in chopped onions to reduce some of the mess on top.
     
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Gyro dogs !!!! Oh man wrapped in a pita bun with tazaci sauce!!!! Yumm!!!
     
  18. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    All are great with lamb. Garam masala is another good spice for lamb.
     
    Last edited: Feb 26, 2015
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    IMHO When adding cheese to sausage 5 to 7 percent is all that's needed. !0 percent seem to be too much

    cheesy [​IMG]

    5% of (2.5 pounds) =

    56.6990463 grams

    Good and cheesy [​IMG]

    7% of (2.5 pounds) =

    79.3786648 grams
     
  20. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    I'd agree with that. Especially with a strong flavored cheese like feta.
     

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