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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

(Almost) Everything Whitetail

In the Wild: Focus On the Eyes

In The Wild: Leave Fawns Alone

In the Wild: What the Rut?!

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 Hunt: Public Hunting

The Hunt: Become a Legend

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 Loin

The Feast: Venison Sourdough Toast

The Feast: Cooking Tips from Tim Love

The Stories: A Fever for Fiction


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