The end result from the poster . Looks to have turned out with more of a meatloaf texture than a traditional kebab on a rotisserie but I suspect if sliced thin and fried up after with some water/oil it would be decent
However long he mixed for, double or triple it. Also, whatever meat he used, pick something fattier. That smooth texture in a donair is from 15-20% fat content and basically mixing it until it's emulsified with the meat until the whole thing is homogenous, and sticky AF.
His crumbly looking texture is from under mixing and/or not enough fat.
Going to toss a couple of sirloin tip roasts on the smoker tomorrow..
have read so many ways to do this… 375 fast roast (why?)
ok course I’m going with the low and slow approach…
someone was telling me they do theirs to about 120-125..cool it, then cut inch slabs and finish them on the grill to your desired doneness. Interesting…