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| Packer's Knot |
| Corned Beef & Salt Pork Knot |
| This knot is sometimes used in baling and in parcel tying and is perhaps the most practical of Boned and Rolled Roast Knots, for which purpose it is the one generally tied by the more skillful butchers. It is, however, hardly secure enough for a Corned Beef Knot. -Excerpt from the Ashley Book of Knots _______________________________________________ |
| Meat shrinks appreciably while in the brine, and the knot has to be tightened from time to time before the final Half Hitch is added. This is the Buntline Hitch tied around its own standing part. It's probably the best knot for the purpose. -Excerpt from the Ashley Book of Knots It may not be obvious from the descriptions, but both of these two knots are tightened before the final half hitch is added. |