Thanks Steven, very clear and concise. I attended one of your smoking and curing courses about 18 months ago and was utilising your wisdom this morning with a beautiful boned leg of pork...Prosciutto to look forward to! :)
want to tie up a boneless leg of lamb without fuss. this is my third vid on the subject and the only one that works. knots kept slipping out on one of the previous vids, and the other vid was way too complicated. thanks brother for keeping things simple and workable
I really like these butchery, curing and smoking videos. There's not many decent ones out there on youtube! so I would love to see more! Also wild game would be really great to watch like rabbit or venison! This is a great channel thanks a lot
I worked after school day as a butchers boy at age thirteen and spent a lot of time helping ‘out back’. Was tying up joints regularly and seeing these videos takes me back to the 1950’s. However the videos I have seen would be laughed at if seen then. There is no need to tie a knot in the end of the string. Three knots a minute was the norm. The knot never slipped and I have used it for tying everything including bales of straw and bundles of wood etc without fail.
Building my second, smaller, on casters, smokehouse in Jamaica's south-central mts. Smoked marlin for years, till the largest hard-pay hotel chain put us out of biz 1990's due to cash-flow probs. Always wanted to do charcuterie 9and tie "the knot") on some scale...I iked and subbed.. All the best
The way I was taught to tie a butcher's knot was to start at one end and chain the knots along. The string was only cut right at the end - never after each knot. On the one occasion I was caught cutting the string for each knot I got a clip round the ear for wasting string. I didn’t do it again!
@@zchuss1 According to the never wrong Wikipedia, Canada was Founded: 1 July 1867. Though I suppose you could argue it was created as a province in 1763. This knot is used by fishermen to attach line to a spool or arbor and is unsurprisingly called an Arbor Knot. It's much, much older than Canada.
You should show how to tie knots from the perspective of the tier, not from that of an observer. It's confusing. We're looking at a mirror image. Not at all helpful.
Terrible and over complicated way to teach/perform this knot. After watching this I found a better video with a better camera angle teaching an easier way to do it.
I pitty the butcher who will have to butcher the butcher. But at the same time, I can't wait. This animal is as innocent, perfect, loving and natural as your child. It is your child, and you are the butcher.
Thanks Steven, very clear and concise. I attended one of your smoking and curing courses about 18 months ago and was utilising your wisdom this morning with a beautiful boned leg of pork...Prosciutto to look forward to! :)
This knot is the bomb. The knot at the end of the string just does the trick.
want to tie up a boneless leg of lamb without fuss. this is my third vid on the subject and the only one that works. knots kept slipping out on one of the previous vids, and the other vid was way too complicated. thanks brother for keeping things simple and workable
Oh lawd going to try this for Christmas. Wish me luck 🫣🫡
This is the best channel. Love it, keep making these videos just like this one
I really like these butchery, curing and smoking videos. There's not many decent ones out there on youtube! so I would love to see more! Also wild game would be really great to watch like rabbit or venison! This is a great channel thanks a lot
actually dragged the packaged boneless leg of lamb to the computer screen and practiced. 4 to 5 go's and I had it. thanks again
Love your curing videos Steve.
Great video Steve, very clear and concise👏
I worked after school day as a butchers boy at age thirteen and spent a lot of time helping ‘out back’. Was tying up joints regularly and seeing these videos takes me back to the 1950’s. However the videos I have seen would be laughed at if seen then. There is no need to tie a knot in the end of the string. Three knots a minute was the norm. The knot never slipped and I have used it for tying everything including bales of straw and bundles of wood etc without fail.
Building my second, smaller, on casters, smokehouse in Jamaica's south-central mts. Smoked marlin for years, till the largest hard-pay hotel chain put us out of biz 1990's due to cash-flow probs. Always wanted to do charcuterie 9and tie "the knot") on some scale...I iked and subbed.. All the best
Thank you an effective and simple knot
Love little skills and tips like this.
Just found this. Great tip for the knot. Is that Sting's brother?
Thank you this is the better explanation
Thank you for this, very much appreciated!
Great instruction thankyou very much
Perfect !! Thanks for sharing with us !
Roll the Joint! 👌🔥
Superb!!🤗🤗👏🏻👏🏻
The way I was taught to tie a butcher's knot was to start at one end and chain the knots along. The string was only cut right at the end - never after each knot. On the one occasion I was caught cutting the string for each knot I got a clip round the ear for wasting string. I didn’t do it again!
0:44 I love how he calls it a joint 😅
Thank you very much.
is this lads name really lamb????
Man when i started butchery i found the knotting harder than most of the cuts. Really does look easier than it feels until you get the knack of it
wow simple thanks for this
great only took me 4 goes to get it,,thanks Steve
thank you Steve
Ben chasing the butchers' knot made it simplle
I watched it and rewatched it but I still don't have a lamb
Roll the joint alright
Definitely a chancer then not a butcher. check out Scott Rea's Channel to see a butcher at work
Canadian jam knot
Yep. Others use a Siberian/Evenk hitch.
Canada isn't old enough to claim the invention of a knot.
@@Martyntd5 how old do you think Canada is.
@@zchuss1 According to the never wrong Wikipedia, Canada was Founded: 1 July 1867. Though I suppose you could argue it was created as a province in 1763.
This knot is used by fishermen to attach line to a spool or arbor and is unsurprisingly called an Arbor Knot. It's much, much older than Canada.
Great video thank you
Are you Hugh`s long lost son?
Lots.of knots in your method, but thanks!
Definitely a chancer then not a butcher
Hack,use a running knot rookie
This should be over your shoulder so it’s not reversed perspective.
Too bad this is facing the wrong direction - would have been clearer from the user's perspective
This is a Canadian jam knot. Great knot but “ knot “ a butchers knot!
It's a binding knot, there are variations. Whatever, this knot has certainly been around a lot longer than Canada.
@@Martyntd5 How could that be true if Canadians invented bacon
@@TadRaunch That's a fair point.
Perhaps this guy should have been shown by a butcher how to tie this knot. Not a home cook.
Wat too fast and not clear
You should show how to tie knots from the perspective of the tier, not from that of an observer. It's confusing. We're looking at a mirror image. Not at all helpful.
Terrible and over complicated way to teach/perform this knot. After watching this I found a better video with a better camera angle teaching an easier way to do it.
Dreadful instructions
Video music is loud and distracting
I pitty the butcher who will have to butcher the butcher. But at the same time, I can't wait. This animal is as innocent, perfect, loving and natural as your child. It is your child, and you are the butcher.
He didn’t kill it