How to Butterfly and Truss a Loin
You will need a boning knife and some butcher’s twine. Butterflying will take place with three major cuts, which will resemble a very narrow “U” shape when viewed from the end. Tips courtesy of chef Jess Pryles.
1. Start by making the first cut about ½ inch from the bottom of the loin, stopping before you cut all the way through.
2. Follow the curve of the loin to cut into the middle of the top part.
3. Make the final cut, which will open up the piece into one even slab.
4. Arrange the stuffing across the length of the loin.
5. Measure and cut a section of twine at least three or four times the length of the loin. Make the first loop about ¾ of an inch from the end. Tie a loop and knot it securely.
6. Make a second loop around the loin about ½ inch down, then pass the end of the twine from left to right underneath the loop, pulling to tighten.
7. Continue the process, spacing the loops evenly.
8. When you reach the end of the loin, tie the final loop to secure the other end.
All Sonja Sommerfeld | TPWD
A GUIDE TO WHITE-TAILED DEER
In the Wild: Focus On the Eyes
In The Wild: Leave Fawns Alone
Before the Hunt: The Epicenter of Deer Research
Before the Hunt: Stay Safe in Deer Camp
Before the Hunt: Learn Before You Leave
Before the Hunt: The Ten Commandments of Firearm Safety
The Hunt: Becoming a Deer Hunter
The Harvest: A Life-like Vision
The Harvest: Wall-to-Wall Antlers
The Harvest: Ancient Rock Stars?
The Harvest: Hunters for the Hungry
The Feast: Venison Backstrap Stuffed with Pecan and Cranberry
The Feast: Oh-So-Spicy Venison Ribs
The Feast: Venison Sourdough Toast
The Feast: Cooking Tips from Tim Love
The Stories: A Fever for Fiction
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