Gyro Loaf

[actech]

Took Tallbm pastrami loaf post and got a loaf of it smoking right now. Casing some for pastrami dogs. And made a loaf with gyro seasoning.
1# ground beef 1# ground lamb

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• actech
• Jul 1, 2017

Added seasonings and #1

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• actech
• Jul 1, 2017

The mixed meat. Now wrapped tight in plastic wrap and in fridge overnight.

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• actech
• Jul 1, 2017

Already think should've pulsed the onion a few more times. But if this turns out like I am hoping I'll have more pics and the recipe.
Good , Bad or just ugly I'll be back.

 

[tallbm]

I don't think you will be disappointed in the Pastrami Loaf.  What is also nice about it is that you can simply go buy 80/20 beef and be ready to rock to make it, no extra grinding or prep!

I am totally in for the long haul on the Gyro Loaf you are making.  If it comes out great I totally want the recipe hahaha

What wood are you smoking with?

Best of luck :)

 

[actech]

Using apple and a lil corn cob on pastrami. Not sure on the gyro when I do it.  Ive got apple,alder,mesquite and competition blend. But im thinking smokeless for this first go round since gyros aren't normally "smoky" . If its good then start playing with smoke.

 

[tallbm]

I didn't even think about the Gryo not being smoked hahaha.

I think your Pastrami Loaf will come out great!  It get's better over the next 2 days as it sits in the fridge too :)

 

[actech]

Pastrami loaf is awesome!! Had to sample yesterday. Gonna make rubens and ruben dogs today while the gyro loaf is cooking. pics coming soon.

 

[tallbm]

 
Pastrami loaf is awesome!! Had to sample yesterday. Gonna make rubens and ruben dogs today while the gyro loaf is cooking. pics coming soon.

Oh man I'm glad you got to experience it.  I agree it is awesome!  I've had some defrosting for 30 minutes now.  A pastrami sandwich will be my late lunch :)

I can't wait to see the gyro loaf and hear about how it turned out :)

 

[actech]

Pastrami loaf.

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• actech
• Jul 2, 2017

Pastrami dogs

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• actech
• Jul 2, 2017

Next time bigger casings. Krauted Swiss under and 1000 isle. Also rye buns needed.

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• actech
• Jul 2, 2017

 

[actech]

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• actech
• Jul 2, 2017

Prep for gyro loaf to be done

 

[actech]

will be making gyros tomorrow. let sauce sit a day. First sample of meat was NOT impressive. Taste ok kinda weak but I forgot to grind some of the spices so a day in fridge may help. Texture bad. Crumbly.

1Lb ground lamb

1 lb ground beef

1/2 onion

1T garlic

1t oregano

1t cumin

1t marjoram

1t rosemary

1t thyme

1 t b pepper

1/4 t salt

1/4 t cure 1

Did all the same as pastrami except the spices and the cook style. I baked it in pellet grill @300.

I will try again. maybe do slow smokeless smoke same as pastrami.

 

[tallbm]

 
will be making gyros tomorrow. let sauce sit a day. First sample of meat was NOT impressive. Taste ok kinda weak but I forgot to grind some of the spices so a day in fridge may help. Texture bad. Crumbly.

1Lb ground lamb

1 lb ground beef

1/2 onion

1T garlic

1t oregano

1t cumin

1t marjoram

1t rosemary

1t thyme

1 t b pepper

1/4 t salt

1/4 t cure 1

Did all the same as pastrami except the spices and the cook style. I baked it in pellet grill @300.

I will try again. maybe do slow smokeless smoke same as pastrami.

The Pastrami looks great in both the loaf and the dogs.  I'm assuming the dogs and the loaf taste similar and that they are just in different "formats".

As for the Gryro Loaf, looks like some tweaking is in order.   For the crumbly texture I wonder if your fat content is off.  If you take 80/20 beef and then add lean ground lamb you will definitely throw the fat percentage out of balance.  I always shoot for 20% fat or so, it makes the math easy and works well.

I'm along for the ride on this one for sure I would love Gyro meat and it would give me an excuse to learn and make Tzatziki sauce!

 

[fatbastard09]

I haven't had a chance to post my gyro method yet, but the key is to put the right amount of salt 1.5-2.0% by weight and let it sit overnight in fridge. Then put cold meat into a food processor and pulse to form a paste. Make loaves out of the paste.

I have been making lamb and venison gyros that your wives will never know had a trace of bambi in them using this. Plan is to make a huge batch soon, smoke then im my new rig and freeze (they taste great even out if the frrezee). I will post a detailed method, similar to the hot sauce one I did.

 

[actech]

I haven't had a chance to post my gyro method yet, but the key is to put the right amount of salt 1.5-2.0% by weight and let it sit overnight in fridge. Then put cold meat into a food processor and pulse to form a paste. Make loaves out of the paste.

I have been making lamb and venison gyros that your wives will never know had a trace of bambi in them using this. Plan is to make a huge batch soon, smoke then im my new rig and freeze (they taste great even out if the frrezee). I will post a detailed method, similar to the hot sauce one I did.

I will be ready to check it out. Love gyros. this just wasnt right

 

[actech]

 
The Pastrami looks great in both the loaf and the dogs.  I'm assuming the dogs and the loaf taste similar and that they are just in different "formats".

As for the Gryro Loaf, looks like some tweaking is in order.   For the crumbly texture I wonder if your fat content is off.  If you take 80/20 beef and then add lean ground lamb you will definitely throw the fat percentage out of balance.  I always shoot for 20% fat or so, it makes the math easy and works well.

I'm along for the ride on this one for sure I would love Gyro meat and it would give me an excuse to learn and make Tzatziki sauce!

Pretty sure you nailed it on the fat. Made gyros tonight and flavor not bad but the meat is dry. Kids said it was good but I disagree. Would like to get it dialed in before too many failures,as ground lamb is pretty pricey to fail with.

I made a 5 # batch of the pastrami and divided it prior to the cure. Half loaf half dogs. I smoked the dogs in the same format as the loaf. The way you described in recipe.

 

[shyzabrau]

I haven't had a chance to post my gyro method yet, but the key is to put the right amount of salt 1.5-2.0% by weight and let it sit overnight in fridge. Then put cold meat into a food processor and pulse to form a paste. Make loaves out of the paste.

I have been making lamb and venison gyros that your wives will never know had a trace of bambi in them using this. Plan is to make a huge batch soon, smoke then im my new rig and freeze (they taste great even out if the frrezee). I will post a detailed method, similar to the hot sauce one I did.

Can you share your recipe?

 

[fatbastard09]

The plan is to do about 10 pounds of gyro this weekend, I will take photos and post the method after that.  I will post a link back here once its complete.

Thanks

 

[actech]

 
The plan is to do about 10 pounds of gyro this weekend, I will take photos and post the method after that.  I will post a link back here once its complete.

Thanks

Sweet. Thank You

 

[Rings Я Us]

Sounds neat.. never had gyro meat that was ground. I'm used to it being beef or lamb , maybe pork slices, all packed on a spit.

 

[Rings Я Us]

It's got pork sliced thin and marinade of like paprika and salt n pepper, some oregano and white wine vinegar I think.. but it's just the Greek gyro I get by my house. Fun to see them carve it off into a big scoop thing.

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• Rings Я Us
• Jul 12, 2017

 

[fatbastard09]

Sorry guys, my plans for the weekend were interrupted. I won't be able to make that 10 pounds of gyros for several weeks now. Will post when I get that done.

 

[ab canuck]

  ............ I'm waiting and watching for this..........