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| Step 1:
Support your spit on both ends, about sixteen inches off of a clean work
surface. This will give you enough room to work on both sides of the
spit. Slide/lay your choice of meat across the spit. If you're cooking a
whole hog, slide the spit through the mouth. Cut several twenty-four inch
lengths of butcher twine, which will be used to attach the meat to the
spit. |
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| Step 2:
Insert the trussing needle through the back of the meat, in-between the
ribs, and and alongside of the spit. Insert about six inches of the
double-over twine in the tip hole of the trussing needle. Pull the needle
with twine slowly back through the meat leaving one end of the twine loose
on top. |
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| Step 3:
Continue by bringing the trussing needle and twine back up through the
other side of the spit, ending up with both ends of the butcher twine on
top and looped around the spit. |
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| Step 4:
Pull both ends tight while tying a triple knot, securing the meat tightly
to the spit. Cut any excess twine leaving about an inch from the knot. |
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Step 5: Repeat these
steps every six inches, from one end of the meat to the other, until you
have fully secured the meat to the spit.
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Step 6: Give special
attention to the head and legs making sure all parts are secured. Make
sure to pull both ends tight, allowing for the shrinkage that will occur
during cooking.
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Step 7: When you have
fully secured the meat to the spit, rotate the spit one half of a turn,
revealing the open cavity toward you. Now is the time you can add any
seasonings to the inside of the cavity. When all seasonings and fillings
are in place, using the trussing needle and a long piece of twine you can
start sewing up the cavity.
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Step 8: Sliding the
needle all the way through both sides of the meat and pulling the twine
back through works the best. Complete the procedure, closing the entire
cavity. With your coals hot you're ready to start cooking. Remember the
key to great rotisserie cooking is LOW and SLOW. This means keep the coals
low, maintaining a steady heat which will cook the meat slow, taking
advantage of the rotation of the machine. This will tenderize the meat to
it's fullest capacity.
Order the
trussing needle kit...
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