Homemade Smoked Gyro Meat
We're taking gyros to the next level with this recipe for homemade smoked gyro meat. With a combination of lamb and beef chuck, the meat is ground with garlic and herbs then smoked to perfection. We served this up with a homemade tzatziki cucumber sauce, smoked feta cheese, and fresh veggies.
Homemade Smoked Gyro Meat
16-Oct
45 minutes
6 hours
Barbecue
Beef
We're taking gyros to the next level with this recipe for homemade smoked gyro meat. With a combination of lamb and beef chuck, the meat is ground with garlic and herbs then smoked to perfection. We served this up with a homemade tzatziki cucumber sauce, smoked feta cheese, and fresh veggies.
Ingredients
2 ½ LB – Ground Beef (75/25 blend)
2 ½ LB – Ground Lamb
1 – Red Onion
7 Clove - Garlic
5 t – Dried Oregano
5 t – Dried Marjoram
3 t – Cracked Rosemary
4 t – Kosher Salt
4 t – Black Pepper
¼ oz – Pink Cure
10 oz – Distilled Water
4 t – Open Sesame
Directions
- If the meat is not already ground, grind the meat twice, once through a 3/8” plate, followed by a 3/16” plate. You can pass the garlic and the onion through the 3/16” plate with the meat on the second grind, or mince instead
- Combine all ingredients in a meat lug and mix until protein extraction. When the meat is tacky and sticks to your hand, its ready.
- Line an aluminum ½ pan with plastic wrap. Starting in the center, press the meat block into the pan, pushing it out toward the walls as you add meat.
- Smooth over the top and wrap with plastic wrap.
- Place in the fridge for 24 hours to cure.
- The following day, preheat your smoker to 130 degrees.
- Remove the top layer of plastic wrap from the meat and season topically with Open Sesame.
- Flip the meat block out onto a mesh rack and remove the aluminum pan and plastic wrap. Season again with Open Sesame.
- Insert meat probe to monitor internal temperature of the gyro meat.
- Place the meat in the smoker with sawdust on for 1 hour.
- Increase the temperature of the smokehouse to 150 degrees and continue to smoke for 1 hour.
- Finally, remove the sawdust and increase the temperature of the smokehouse to 18o degrees and cook until the internal temperature of the meat reaches 155 degrees.
- Allow to rest for 15 minutes before slicing and serving hot.
- You can also cool the meat completely and then slice. Reheat on a flattop or skillet for some crispy edges.
- Add to a pita with all the classic toppings and enjoy!
