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Gyro Dog Lives!!! - Page 2

post #21 of 46
Thread Starter 
Everyone has been so helpful! I will be sure to share my results when I make it!
post #22 of 46

I vote for NFDM. I use it in all my sausage now. 1/4 cup is what I would use for a 2.5 pound batch. Not much but just enough to make for a juicy sausage. By the way I miss sheep meat. I used to live in southern Idaho Basque country and there was some good stuff there. Great idea on this and I will be watching how this turns out.

post #23 of 46
Thread Starter 
So here I go... Decided to get started tonight. Used 1/4 NFDM, 1/2 cup ice water and added some thyme and rosemary to the recipe posted above.

Grinder parts nice and cold and assembled


Meat cubed and partially frozen:



2 lbs. leg of lamb and 1/2 lb. beef fat

And the dry spices and NFDM.


The grind with spices and water added


Used the kitchen aid dough hook for mixing.


Looks and feels right:



And now for the test patty:


Pan was a little too hot but the taste was what I expected having made this mix before. It was really juicy!

Wrapped up the rest of the mix to stuff tomorrow or Saturday depending on the gift of time.


I will be back! Thanks again for all of your help!
post #24 of 46
I vote for not using a LEM stuffer, but if you do add lots of water!

All joking aside I am looking forward to seeing the final product. I honk its a great idea!
post #25 of 46
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

I vote for not using a LEM stuffer, but if you do add lots of water!

All joking aside I am looking forward to seeing the final product. I honk its a great idea!
:

Hahaha unfortunately I recieved an LEM stuffer for Christmas. The first sausage stuffing was a pain in the butt, but only because I didn't soak the casing enough.
post #26 of 46
Quote:
Originally Posted by worktogthr View Post

:

Hahaha unfortunately I recieved an LEM stuffer for Christmas. The first sausage stuffing was a pain in the butt, but only because I didn't soak the casing enough.

Hopefully you got a LEM that was machined properly and doesn't grind the brass washer to oblivion.
I must warn you to add an ounce of water per pound of meat, or you may end up with some extra metal in your sausages. just saying...
post #27 of 46
Thread Starter 
So tonight I stuffed... Not a bad experience for only my second go at it. Worked casing onto the tube much easier than last time. Not sure if I am using the right tube. For 32Mm casings, what diameter tube should i be using? Well here is the sausage. Made 8 fairly large links.





In the fridge for a rest overnight! Not sure when I will grill them up but when I do, I will be back!
post #28 of 46
Looks good to me. I bet that's gonna be great with some lettuce, tomatoes, purple onions and some tzatziki. Are you gonna serve it on pita bread or a hoagie?
post #29 of 46
Thread Starter 
Thank you all for your help because this was a great creation!

Here they are in the pan...



Took them to 160 IT

On a toasted bun with some tomato and thin sliced vidalia onion..

Then some tzatziki


Some more pics:




They were so juicy an delicious! Not sure if the juiciness was from the fat content or the addition of the NFDM but I would not change this recipe at all. Thanks again for everyone's help.
post #30 of 46

Nice  Looks Good

 

Gary

post #31 of 46
Looks great, glad the turned out so well. Thanks for the recipe, they are on my to do list.
post #32 of 46
Quote:
Originally Posted by worktogthr View Post

Thank you all for your help because this was a great creation!

Here they are in the pan...



Took them to 160 IT

On a toasted bun with some tomato and thin sliced vidalia onion..

Then some tzatziki


Some more pics:




They were so juicy an delicious! Not sure if the juiciness was from the fat content or the addition of the NFDM but I would not change this recipe at all. Thanks again for everyone's help.

POINTS!
post #33 of 46

Awesome job on the dogs. :drool

post #34 of 46
Did you make the tzatziki also? Love that stuff and wasn't sure if you had a good recipe.
post #35 of 46
Thread Starter 

Thanks for all the kind words everyone.  I really enjoyed this experiment and like most of my adventures, I couldn't have done it without everyones help and advice.

post #36 of 46
Thread Starter 
Quote:
Originally Posted by BombDawgity View Post

Did you make the tzatziki also? Love that stuff and wasn't sure if you had a good recipe.

I used store bought for this but I have made it in the past using this recipe which is pretty easy and tasty:

 

TZATZIKI SAUCE:
1/2 cup cucumber, peeled, seeded, and shredded 
1/2 cup plain low-fat greek yogurt (I have used non-fat with good results)
1 tablespoon lemon juice $
1/4 teaspoon salt $
1 garlic clove, minced
 
I usually double this recipe which turns out to be one medium size cucumber and two small containers of greek yogurt.
I usually use a cheese grater to grate the cucumber and then squeeze out most of the liquid through a strainer so that its creamier rather than watery.
post #37 of 46
Quote:
Originally Posted by worktogthr View Post

I used store bought for this but I have made it in the past using this recipe which is pretty easy and tasty:



TZATZIKI SAUCE:








1/2 cup cucumber, peeled, seeded, and shredded 







1/2 cup plain low-fat greek yogurt (I have used non-fat with good results)







1 tablespoon lemon juice $







1/4 teaspoon salt $







1 garlic clove, minced

 

I usually double this recipe which turns out to be one medium size cucumber and two small containers of greek yogurt.

I usually use a cheese grater to grate the cucumber and then squeeze out most of the liquid through a strainer so that its creamier rather than watery.





Thanks for the reply, I really appreciate it. Looks simple.
post #38 of 46

Dang it that looks good, sauce LOOKED good till I seen Cucumber, not a fanth_dunno-1[1].gif but I can sure eat dill pickles??  Gosh I wish I liked cucumbers that looks flippin awesome!!! :points:

 

A full fryin pan in a happy fryin pan LOL 

 

DS

post #39 of 46
You can make tzatziki with onions or even shredded jicama if you can't stand the flavor of cucumbers. I usually add some dill too. Or you can just skip the cucumbers. It'll be a smoother sauce which some people like better.
post #40 of 46

You guys would like push-mowing the south edge of the back yard, where both the mint and the garlic chives grow into the grass. The combined aromas smell like you're mowing a dipping sauce.

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