| Corned beef knot | |
|---|---|
 | |
| Names | Corned beef knot, Salt pork knot |
| Category | Binding |
| Related | Packer's knot |
| Releasing | Jamming |
| Typical use | cooking, baling, parcel tying |
| ABoK | #191 |
| Instructions | [1] |
Thecorned beef knot is abinding knot usually made in small line or string. It gains its name by often being used for binding themeat of the same name while it is being cooked. Sincecorned beef shrinks during cooking, the knot needs to be tightened several times during the process.
Abuntline hitch is tied to the standing part and moderately tightened. The binding itself is tightened as the meat cooks by sliding the buntline hitch on the standing part. The knot is finished by ahalf hitch around theworking end only after the meat has fully shrunk. It is considered more secure and suitable for this task than the relatedpacker's knot.[1]
