BUTCHER GUIDE: HOW TO TIE A BUTCHER KNOTSaturday, March 19, 2016
So here it is, the butcher knot, are you ready to take it on?
There are photos for each step of the knot and yes, I used a gin bottle not a piece of meat........
The tightness of the string all depends on what you are rolling. If you are stuffing the meat with something you can apply less pressure and tighten the string less so you don't push out the stuffing. Just aim to keep the meat at an even thickness.
Repeat the process along the whole length of the meat. I usually leave about and inch between my strings but you can put in as many as you think you need to keep the joint of meat secure and even.
In case you are wondering why butchers use string, it's like magic! When we remove bones, which gives meat structure to hold its shape, adding string gives us the ability to give back it's shape, which allows you to cook it evenly and makes it easier to carve once cooked. See, magic!
Coming next in my butcher series is trussing a chicken. Trust me it's not as rude as it sounds!