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Unread 03-14-2013, 01:53 PM   #47
thirdeye
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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I'm going to have to quiz Mrs ~t~ about how she does the loaf style Gyro meat. It's not like forming a meatloaf or anything, I think there is some pressing going on, and I believe she makes them at least the day before and they chill out overnight (or longer). And I'm not completely sure all the meat is ground, I thing some may be pulsed in a food processor to help with the binding.

At any rate, I can tell you that it slices nicely and we cut each slice into strips. Leftover and cold, it slices really nice and I reheat in a skillet.
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