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Traditional Gyro Meat

Reviewed: Sep. 28, 2013
The recipe was good, my meat was a little dry inside but a lot of fat on the ouside and I double the amount of salt and still felt it was a little low, don't forget to grind all your spice and next time I will try only with lamb like alton brown to see the diferents. I didn't get the street flavor from New york that I was looking for but not bad for my first gyros at home.
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