8 lbs Boneless, Skinless Thighs*
6 Tbsp Oregano
4 Tbsp Onion Powder
3.5 Tbsp Garlic Powder
1 Tbsp Salt
1.5 Tbsp Pepper
1.5 Tbsp Phosphate Binder
1 Tbsp Sugar
1 Tbsp Thyme
2  tsp pink salt (Cure #1)
1 tsp Cayenne
1 cup water with ice

Dump the dry spices to coffee grinder and reduce to a powder. Mix with the meat and let sit in the refrigerator overnight. Next day, we set up to grind meat. For us, that means putting the Kitchen Aid FSA attachment together. Put a bowl in a large bowl that is half filled with ice and add enough water to make a slurry. Grind meat fine and then mix in the 1 cup of ice water (total volume is 1 cup. Ice is crushed and the ratio of it to water about 1:1.) Knead the mess to make a homogenous mass. Refrigerate the mess for 4 hours minimum to cure. At this point, you can stuff castings and treat as a sausage if you want. Being lazy, we made 2 loaves by lining  bread loaf pans with parchment paper and filling it with meat. We then cooked them in the oven at 225 F for about 2.5 hours.  We drained the grease off the top and let them cool in the loaf pans until room temperature. The gyroloaf can now be sliced and fried or grilled as gyro meat.

*Orginially the recipe was for chicken but we've made it with both lamb and venison and lamb and beef since then. Both are great. I'm thinking of venison and pork fat for next time. Use about 8 pound of a 1:1 mixture.