10-21-2010, 03:48 AM
hi ive read some stuff on here but i am seeking more info on spit roasting deer wrapping in tin foil sounds good as does basting or injecting with liquid fat and oil and 130 degrees on meat thermo but would like some info on time or anything that may help and if u ever hunt ducks over here remember bird shot bounces off crocadiles
04-05-2011, 06:58 PM
I/3 red wine
1/3 balsamic vinegar
Soak cheese cloth and let it lay on the carcass and in one side of cavity for 6 hours. Flip the carcass over and do it again.
Don't know how big your deer are but it sounds like you are going to spit roast it more or less in the open. Make sure you have about a foot of hardwood coals Glow/burning under the deer. Get a turning motor To turn the deer slowly and keep the carcass at least a foot away from the top of the flame. This will take you an average of 1 &1/2 to 2 hours. The meat thermometer should read as described, but take the temp at 3 different spots away from each other.