Thanks
chef jimmyj
and
motocrash
for the interest. I guess you are not going to start up your
own Donair shops .... are you :)
Here it is for 10 pounds and small batch of sauce. The sauce is tricky, so it might take a few tries to
get it right ( instructions above in post ).
For the meat , really mix and mix and mix. so it will bake than slice as if it is a solid piece of meat , not crumbly hamburger.
Any questions please fell free to ask. Let me know if and when you do ,to see how it turns out and what you think
of the original Donair meat and sauce from Nova Scotia era 1970
David


own Donair shops .... are you :)
Here it is for 10 pounds and small batch of sauce. The sauce is tricky, so it might take a few tries to
get it right ( instructions above in post ).
For the meat , really mix and mix and mix. so it will bake than slice as if it is a solid piece of meat , not crumbly hamburger.
Any questions please fell free to ask. Let me know if and when you do ,to see how it turns out and what you think
of the original Donair meat and sauce from Nova Scotia era 1970
David