Donair

Donair, a Canadian treat, is like gyro meat with different flavors.   This recipe is based on a recipe from dishesanddustbunnies.com

• 3 lbs lean ground beef, venison, pheasant, duck, lamb, ..  traditional is beef
• 1/4 to 1/2 lb duck fat if using very lean meat
  
• 3/4 cup Italian style bread crumbs (dried) - could use panko
  
• 7 g ground black pepper
• 2.5 g cayenne pepper - can use other ground peppers
  
• 4 g dried oregano
• 8 g paprika - sweet or hot, your taste
  
• 6 g onion powder
• 4 g garlic powder
• 4 g salt - I usually use Kosher
  

* Substitute or add as well Za'atar  for the oregano.

1. Using a stand mixer or a food process combine all ingredients and mix well for 5-10 minutes.  For mixer,  on medium speed with the paddle or whisk attachment.
2. Once everything is very well combined, form the meat into a tightly packed oval loaf.  Bake the loaf at 300F for 2 1/2 hours or until internal temp is 165F 
3. You can stuff it in a Fibrous or beef casing for hanging to smoke or baking in the oven.   I like smoking it for 2 - 4 hours at a temp 180 to 200F.  If internal temp is not 165F then bake at 170 to 185F until internal temp is 165F.    You can bake it with oven at 170 to 185F.  Bake or smoke until internal temp is 165F. 
4. Allow the meat to rest and cool down to room temperature. Wrap in plastic wrap and allow to cool in the fridge overnight. 
5. The next morning after the donair meat has chilled cut the loaf into thin slices to make gyros.
   
   

If you want to try making Donair using the traditional cooking method, you'll need a gyros roaster and create a tall cylinder of the mixture.  As it cooks, you would slice the donair.