Originally Posted by
halfbakedi420
sounds like you are talking about cooking a whole deer?
aint gonna happen....alot of the meat will be overcooked, and just a small amount will be cooked just right.( deep inside the ham,(rear legs))
fer instance...on a smoker..at 200-225f....ya cook them back straps fer about 5-10 minutes per side....where a whole leg will go about 20-30 minutes a side.. deer will look raw when its done..but will be done...if ya cook it til its brown in the center, its way over cooked...225f is to deer....as 350f is to beef
if you are getting the internal temp over 140-145 degrees f...your overcooking it...use a thermometer.
it will look rare, but it will be done at 140ish
my advise, cut it up, cook it right, put it back together...ya still get the look, but its cooked right.
People cook whole animals all the time. Cooking a whole deer is not much different then doing a whole hog. Except you have a little more room for error on the whole deer. If you get some of the meat that is a little rare it is ok, on the pork you don't want that. I have cooked close to a hundred hogs in my life and they are done all the way through and there is little to no meat that is "over cooked". That is the reason I use foil like I mentioned, we usually wrap one hog with about 4 big rolls of foil. This keeps the outside from burning while the deeper parts get done.