A butcher's knot is like a regular slip knot but with a twisted loop. When cinched tight, this keeps it from slipping back, allowing you to finish it with a half slip knot over the 'tail' (short end piece) to lock it down. A series of strings tied 1-2" apart can roll up a roast or butt very effectively. I've tied this knot for over 30 years and once you get the pattern of it, you can tie up any roast very quickly and effectively.
I took a series of pictures of the process and will try to explain as best I can. One thing... I'm left handed so you'll have to reverse it for right handed (I tried to do it right handed and almost made handcuffs, haha!).
Start with the string around the product (I'm using a Kahlua bottle to demonstrate with...) and lay the tail over your two first fingers:
I took a series of pictures of the process and will try to explain as best I can. One thing... I'm left handed so you'll have to reverse it for right handed (I tried to do it right handed and almost made handcuffs, haha!).
Start with the string around the product (I'm using a Kahlua bottle to demonstrate with...) and lay the tail over your two first fingers: