JAH Halifax Style Donair Meat inspired by the Halifax Donair. This is the standard heat if you want it Spicier you can add Black Pepper or Cayenne Pepper to your desired level.
Servings: 1 lbs
Equipment
- Food Processor or Dough Mixer
- Broiler Pan
Ingredients
- 1 lbs Medium Ground Beef - if mixing meats add 10 - 20 % Lamb or Pork
- 3 Tbl Donair Spice
- 1 Tbl Cold Water
Instructions
- For every 1 lb ( 454 g) of very Cold Medium or Lean Ground Beef mix with 3 Tbl JAH Donair Spice & 1 Tbl Cold Water in a Food Processor for about 2 minutes or in a dough mixer fitted with a paddle for 10 – 15 minutes until it turns to a paste. You can do this by hand, just be sure to get a paste-like consistency with the meat.
- Place all of the meat onto a counter and flatten it out to get all the air out. Then form into Ball and throw it down on the counter a few times with force to further get trapped air out. Shape into an elongated loaf and wrap in saran wrap. Refrigerate for at least 1 hour, overnight is best.
- Preheat oven to 300 F and place the Donair Meat on a Broiler Pan. Cook until internal temp of 160 F. Flip over halfway through. For 1 lb it is about 55 minutes. Remove from the oven and let rest. Reserve the grease that is in the pan, if any depending on your cut of meat, to fry the donair meat later.
- Shave/Slice into very thin slices and heat Donair Meat in a frying pan over medium-high to max Heat with the Grease Drippings.
Notes
You can use 100 % Ground Beef or Cut the Meat Mixture with 10 - 20 % Lamb or Pork.
TIPS
- Wet your hands while handling the Raw meat for easier handling.
- Cut the loaf lengthwise into 1-inch strips and then slice thinly to get shaved donair meat like the restaurants.
- With Lean Ground Meat, you can add in about 80 g – 90 g of Beef or Lamb Fat. Freeze the fat and cut it into small pieces. Puree until in small pieces before adding in the Meat & Seasoning.