Utah BBQ Forums

Full Version: How to tie a pork loin roast
You're currently viewing a stripped down version of our content. View the full version with proper formatting.
Yo, This a method used for after the loin has been stuffed with your favorite. There might be several other ways to do this, but I thought that I would share the way that I do it after being ask, and showing others. In the demo I used a frozen loin still in the packaging so I know I'll hear about that. In the first picture you see just a simple knot tying off the end.

[Image: P1030086.jpg]
In the second one you make a loop around your hand bringing it to the front and under the loin, and repeat keeping even spacing.
[Image: P1030088.jpg]

[Image: P1030089.jpg]
When you reach the end bring your string in the center and under the loin to the previous loop
[Image: P1030090.jpg]
Continue this loop until you reach the end of the loin
[Image: P1030091.jpg]

[Image: P1030092.jpg]

[Image: P1030093.jpg]
When the end is reached grab the end from original tie and bring it up in the middle of the loin to complete the tie off
[Image: P1030094.jpg]

[Image: P1030097.jpg]

[Image: P1030096.jpg]

[Image: P1030095.jpg]

Hope this helps?
Thanks for the information T. It was very helpful information.
I am going to have to agree with you on the frozen loin in the package.
I am sure the plastic will leave a bad after taste, but the shine from the plastic glaze should be real good! :shock:
Thanks for all you do my friend!
Mike

Guest

T - Thanks for sharing that. I've yet to master the roast tying art, but I'm still trying. I usually end up making a series of square knots, which is highly frustrating. Thank goodness for my Cub Scout days. Smile

John
Yo John, I guess the key to the whole thing is the second picture the loop. I had Brian of HQO ask last knight to clarify it. Hope this helps?
T;p="13711 Wrote:Yo, This a method used for after the loin has been stuffed with your favorite. There might be several other ways to do this, but I thought that I would share the way that I do it after being ask, and showing others. In the demo I used a frozen loin still in the packaging so I know I'll hear about that. In the first picture you see just a simple knot tying off the end.

[Image: P1030086.jpg]
In the second one you make a loop around your hand bringing it to the front and under the loin, and repeat keeping even spacing.
[Image: P1030088.jpg]

[Image: P1030089.jpg]
When you reach the end bring your string in the center and under the loin to the previous loop
[Image: P1030090.jpg]
Continue this loop until you reach the end of the loin
[Image: P1030091.jpg]

[Image: P1030092.jpg]

[Image: P1030093.jpg]
When the end is reached grab the end from original tie and bring it up in the middle of the loin to complete the tie off
[Image: P1030094.jpg]

[Image: P1030097.jpg]

[Image: P1030096.jpg]

[Image: P1030095.jpg]

Hope this helps?
Thanks for the valuable information. Plastic negatively affects a product, its taste. Fine that you do thanks for that Big Grin

Guest

Looks like the same knots my wife uses on me! Did she learn that from you T?

Stoneman
Yo Rob, had nothing to do with it, but if you study the knot there not hard to get out of if need be LOL!
Reference URL's