Uploaded October 2024 | Updated September 2026, 1 hour ago
Learn how to tie the practical and reliable Corned Beef and Salt Pork Knot (also known as the Butcher's Knot or Canadian Jam Knot) in this easy-to-follow tutorial from Knotting Knots! This knot is specifically designed for hanging meat for curing or smoking and has the unique advantage of being repeatedly tightened as the meat shrinks over time.
While the Corned Beef and Salt Pork Knot is relatively simple to tie, be aware that it becomes very secure once loaded and can be difficult to untie – a desirable feature for its intended use!
Personally, this is one of my favourite knots because of its specific connection to food preparation, making it a unique addition to any knot tyer's repertoire.
In this video, you'll learn:
* The step-by-step method for tying the Corned Beef and Salt Pork Knot.
* Why this knot is ideal for holding meat that will shrink during curing or smoking.
* The importance of being able to repeatedly tighten the knot.
* A fascinating tidbit: in the UK, "corned beef" is often referred to as "salt beef," while in the US, it's typically made from brisket.
* A recommendation to check out @KevinIsCooking for delicious corned beef recipes
* As referenced in Ashley's Book of Knots (#191), this knot (also known as Buntline Hitch #1711 tied around its own standing part) is considered one of the best knots for this purpose.
If you found this tutorial helpful and enjoy learning about food-related knots, please give it a thumbs up and share it with your fellow knot enthusiasts! Subscribe to Knotting Knots for more interesting and practical knot-tying tutorials.
#LetsGetKnotting #lifehacks #cooking #CornedBeefKnot #SaltPorkKnot #ButchersKnot #CanadianJamKnot #KnotTying #MeatHanging #FoodKnots #DIY #Tutorial
Learn how to tie the practical and reliable Corned Beef and Salt Pork Knot (also known as the Butcher's Knot or Canadian Jam Knot) in this easy-to-follow tutorial from Knotting Knots! This knot is specifically designed for hanging meat for curing or smoking and has the unique advantage of being repeatedly tightened as the meat shrinks over time.
While the Corned Beef and Salt Pork Knot is relatively simple to tie, be aware that it becomes very secure once loaded and can be difficult to untie – a desirable feature for its intended use!
Personally, this is one of my favourite knots because of its specific connection to food preparation, making it a unique addition to any knot tyer's repertoire.
In this video, you'll learn:
* The step-by-step method for tying the Corned Beef and Salt Pork Knot.
* Why this knot is ideal for holding meat that will shrink during curing or smoking.
* The importance of being able to repeatedly tighten the knot.
* A fascinating tidbit: in the UK, "corned beef" is often referred to as "salt beef," while in the US, it's typically made from brisket.
* A recommendation to check out @KevinIsCooking for delicious corned beef recipes
* As referenced in Ashley's Book of Knots (#191), this knot (also known as Buntline Hitch #1711 tied around its own standing part) is considered one of the best knots for this purpose.
If you found this tutorial helpful and enjoy learning about food-related knots, please give it a thumbs up and share it with your fellow knot enthusiasts! Subscribe to Knotting Knots for more interesting and practical knot-tying tutorials.
#LetsGetKnotting #lifehacks #cooking #CornedBeefKnot #SaltPorkKnot #ButchersKnot #CanadianJamKnot #KnotTying #MeatHanging #FoodKnots #DIY #Tutorial
