PSA: string tying trick for rolling a boneless pork loin saved me 20 minutes every batch

Mason Lane · 2026-10-18T15:40:03.012566+00:00

Back when I was learning, rolling and tying a boneless loin took me forever and the roast still bulged out on one side every time. I tried the loop-over-the-hook method my old boss showed me in '09 up in Spokane, where you make one slip knot on the end and just feed the loop down the roast instead of cutting a new piece of twine for each tie. Cut my time from about 25 minutes a batch to 5, and the roll stays even because the tension is the same all the way across. The trick is keeping your hand on the hook so the loop doesn't slide loose before you cinch it. Anybody still tying each loop separate, or did you switch over too?

🐿️Pinecone Attack

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PSA: string tying trick for rolling a boneless pork loin saved me 20 minutes every batch | Butchers - Pinecone Attack