Silencing of the Lambs in South/South Western Poland

Post by **Butterbean** » Wed Aug 08, 2012 15:18

JerBear, I do commercial deer processing to fund this addiction and raise and butcher my own animals. I'd like to get licensed to sell to retail because I have a lot of requests but at this point I haven't been able to jump through all the hoops. So its a hobby gone wild.

The gyro loaf turned out well and its almost all gone. If its not eaten when I get home I'll snap some pictures of the last of it.

ElDucko, we tried the Loukaniko yesterday for lunch and I really liked both the texture and the flavor. I'll definitely be making this again.

ssorllih · Post by **ssorllih** » Wed Aug 08, 2012 22:32

I have made loukanika three times now once with lamb and twice with deer meat and I can't tell any difference. It is a very pleasing mix. I use the recipe from here: http://www.wedlinydomowe.com/sausage-recipes/loukanika

Post by **Butterbean** » Thu Aug 09, 2012 00:50

Thanks. I will try that next time. I was thinking this would go well with venison. Will definitely try it shortly. I love the flavor.

ssorllih · Post by **ssorllih** » Fri Aug 10, 2012 02:09

Sometimes a cutlet from a leg of lamb is all you need.

Potatoes, mixed veggies tomatoes, and cantalope. The wine is burgudy.

Edit to add: seasoning olive oil, rosemary, black pepper, garlic, salt.

Post by **Butterbean** » Fri Aug 10, 2012 02:39

That was basically our supper tonight. Lamb was amazing.

ssorllih · Post by **ssorllih** » Fri Aug 10, 2012 02:42

You may use the picture.

Post by **Butterbean** » Sat Aug 11, 2012 00:44

The fella that owned the lamb will be picking it up tomorrow and I made them a stick of the gyro loaf out of my share so decided he wouldn't mind my slicing it for him so here it is. Mine is down to crumbs.

I smoked it in pecan so you will see some discoloration from the smoke ring. Probably not supposed to do it this way but its good all the same.

ssorllih · Post by **ssorllih** » Sat Aug 11, 2012 03:30

looks every bit as nice as the local Greeks make in Baltimore.

Post by **Butterbean** » Sat Aug 11, 2012 11:42

Thanks. I've been considering building a rotisseerie of sorts. I watched a show on television where they made this by stacking alternating pieces of lamb and beef on the spit then cooking it. Ever seen anyone do something like this?

ssorllih · Post by **ssorllih** » Sat Aug 11, 2012 13:44

Up here they use a vertical spit and a ceramic broiler. I guess the easiest way would have a flat plate welded to the spit with an eye in the end of the spit to hang it from the mechanism that rotates it.

Post by **Butterbean** » Sat Aug 11, 2012 16:34

I saw one in Chicago years ago. That sounds like his setup. I need to study on this cause I think I could build one without too much trouble.

ssorllih · Post by **ssorllih** » Sat Aug 11, 2012 17:05

If you consider the spit as an axle and the support disk as a wheel set about an inch or two from one end then a simple pivot at the bottom and some manner of low power reduction drive at the top. Probably the spit drive from a grill .

Post by **Butterbean** » Sat Aug 11, 2012 19:21

I have one of those motors and the rod it goes to. Its made for chickens on the horizontal. I don't think it would be much to make it go vertical other than maybe the heat source but I'm thinking one of those old gas heaters might have the neccessary components in it.

ssorllih · Post by **ssorllih** » Sat Aug 11, 2012 20:51

A mr. buddy gas heater would work.