Donair Meat

Discussion in 'Sausage' started by t-bone tim, Mar 10, 2007.

  1. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    anyone here have any suggestions and or recipes on making donair meat.
     
  2. deejaydebi

    deejaydebi Smoking Guru

    Tim -

    I have never heard of donair meat but a googled it and came up with this:

    Donair Meat

    3 pounds lean hamburger
    3/4 cup bread crumbs
    2 tsp pepper
    1-2 tsp cayenne red pepper (depending on your taste)
    1 1/2 tsp oregano
    3 tsp paprika
    2 tsp onion powder
    1 tsp garlic powder
    1/2 tsp salt

    Combine all ingredients in a large bowl. Knead for 20 minutes. Shape into two tightly formed loaves. Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit. Cool loaves and slice thin. Meat can be frozen for future use.


    Donair Meat

    5 lbs hamburger
    1/2 tsp pepper
    1 tsp cayenne pepper
    1 1/2 tsp onion powder
    1/2 tsp oregano
    2 tbsp MSG (optional)
    1 cup bread crumbs
    2 tsp paprika
    1 tsp salt
    2 tsp garlic powder

    Mix the dry ingredients together until blended and then combine thoroughly with the hamburger. Shape into two balls and bake on a rack over a cookie sheet in a 300F oven for 3 hours. Slice thin with a sharp knife.

    Sweet Sauce

    1 large can evaporated milk
    3/4 cup white sugar
    1/2 cup vinegar

    Mix sugar and vinegar first. Then add milk, stirring only until combined. The authentic preparation for pita is to dampen with cold water and then fry lightly in a little fat until heated through. It will be somewhat chewy in consistency. Spread the prepared pita with sauce, add meat shavings, chopped onions, chopped tomato, chopped lettuce, and finish with more sauce.

    Donair meat

    2 1/2 lbs hamburg
    1/2 tsp pepper
    1 1/2 oregano
    1 tsp cayanne pepper
    1/2 cup bread crumbs or cracker crumbs
    2 tsp onion salt (i use chopped up onion)
    2 tsp garlic salt (i use garlic powder)
    2 tsp paperka
    1tsp salt
    mix all together nead it like bread dough till kinda smooth shape it into a oval shape like bread dough lol bake at 300 f for 2 1/2 hrs.
    you can also freeze the meat once its cooked

    sauce
    1 cup can milk,
    3/4 cup sugar,
    1/3 cup vinegar ...mix together and chill

    Sounds like some kind of sausage?
     
  3. Hmmm, maybe some kind of pakistani gyro or something? weird sauce!
    [​IMG]
     
  4. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    wow that was fast never tried googling it,thought I'd ask here for personal trail and errors.....
    yeah I guess from what I hear donair meat is mostly a canadian thing......it is somewhat like a sausage meat cooked in a loaf form or on a spit and then carved off....eaten in a pita wrap with onions ,lettuce tomatoes ,mozza cheese and pepperoni and donnair sauce ,ther'ye awsome !
     
  5. deejaydebi

    deejaydebi Smoking Guru

    It looks interesting I guess we just don't have it here. Maybe someone else will have made this and have 1st hand experiance. We do have a few Canadians here!

    Almost a sweet buttermilk sauce eh?
     
  6. larry maddock

    larry maddock Master of the Pit OTBS Member

    change the ground beef to 2 lbs--
    and 1 tea cayenne +1 tea black pepper
    this was my mothers meat loaf recipe...
    she was from east texas...
    the sauce is new to me...

    Donair Meat

    3 pounds lean hamburger
    3/4 cup bread crumbs
    2 tsp pepper
    1-2 tsp cayenne red pepper (depending on your taste)
    1 1/2 tsp oregano
    3 tsp paprika
    2 tsp onion powder
    1 tsp garlic powder
    1/2 tsp salt

    Combine all ingredients in a large bowl. Knead for 20 minutes. Shape into two tightly formed loaves. Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit. Cool loaves and slice thin. Meat can be frozen for future use.
     
  7. teacup13

    teacup13 Master of the Pit OTBS Member

    Larry your recipe sounds just about right... just like us canadians make at home..lol
     
  8. Yep. Donair and gyro meat are pretty much the same thing. Donair is probably a corruption of Döner, which is the Turkish name for a Greek gyro. (or maybe gyro is the Greek name for Turkish Döner, who knows)

    The traditional sauce is Tzatziki, though: plain yogurt (preferably whole-milk), fincely diced garlic, diced cucumber, salt, and dill. I've never heard of the vinegar-milk-sugar sauce listed above, and my sweetie, who spent quite a bit of time in Turkey, said "they put WHAT on their Döner?!?!" when I described it to her.
     
  9. larry maddock

    larry maddock Master of the Pit OTBS Member

    there has been a can of evaporated milk in the cupboerd for at least 2 yrs..

    i guess i will put the sauce on my TO DO list..[​IMG]
     
  10. smoked

    smoked Master of the Pit OTBS Member

    ummm by now that evap milk might be a bit "hairy" to use!!!!!! [​IMG]
     
  11. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    don't laugh guy's until you try it ,the sauce is sweet n thick ,dice your onions and tomatoes and some pepperoni and grated mozza ,shredded lettuce ,you'll be amazed,try it ![​IMG]
     
  12. deejaydebi

    deejaydebi Smoking Guru

    Tim -

    Around here the gyros are made with lamb meat.
     
  13. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Debi ,is a gyro meat on spit ? or what is a gyro ??
     
  14. Can’t be any worse than tzatziki sauce! Whew! [​IMG] I’m game! [​IMG]
     
  15. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    just googled it ,a gyro looks like a donair ,not sure how it compares in taste
     
  16. deejaydebi

    deejaydebi Smoking Guru

    Gyros here are Greek sandwiches made from a seasoned lamb that is slow cooked on a rotating spit, usually served in a thick sort of pita bread that's grilled. It's topped off with a creamy sauce and cheese, lettus and tomatoes. You either love them or hate them. I don't like them but then I don't like lamb.
     
  17. larry maddock

    larry maddock Master of the Pit OTBS Member

    in the arab c stores---that have a deli..
    the lamb is cooked on a vertical rotissirre..
    1 spit in middle ---


    its usually in plain veiw
    on the meat counter...

    they cut the meat as you order a gyro on sandy..

    i have wondered about the temp of the meat overnite...


    because they dont sell the whole piece of lamb in one day..

    maybe it chills also?????

    no one has gotten sick or complaints from health dept..[​IMG]
     
  18. teacup13

    teacup13 Master of the Pit OTBS Member

    and the mexican version of this is called Al Pastor... pork tacos...very nummy

    [​IMG]
     
  19. gremlin

    gremlin Meat Mopper OTBS Member

    Yeppers you got it.
    They are pretty much the same.
    I am gonna go out on a limb here and say that the Donair is more on the French side of things, I seem to remember seeing it in Quebec and New Brunswick; while the gyro can be found in the Greek areas of Toronto.
    The Lebanese have something similar where the meat is in large chunks and on a rotating vertical spit and they slice off a whack of meat and put it into a pita type bread. It's called a Swarma. Not sure on the spelling. I like it much more than the other two.
    They are great,........ Lamb, Chicken or Beef with a spicy sauce and cilantro
    Well that's my 2 cents for the day. I'm off to bed right after a hot tub.........It was a long night
    OOOps just saw that last post from Teacup13 I think the Swarma meats are cooked in an oven and then cut into chunks and then skewered on the spit and then the left overs can be refrigerated overnight and reheated next day.
    I have seen the chunks of meat ( Already cooked and browned ) coming from the back kitchen to the front service area in metal trays. The heater element behind the vertical spit just keeps it hot without cookin the daylights out of it. I can't see how you could ever cook the meat through using that little element. Gonna have to ask questions next time I have a swarma
     
  20. teacup13

    teacup13 Master of the Pit OTBS Member

    usually a place that cooks them on a spit like that has lots of demand... when an order comes in, they cut off as much as they need of the cooked portion..

    when they cook it properly it gets really dark... the product that is not served immediatly, then it is cut off and stored in containers until needed, then heated on the grill with onions and a hot sauce... thats they way they do it in mexico anyways....
     

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