One of the things that caught my eye on this was he went so deep with the neddle, and only once. an his ends didn't come together even,I was taught to put three strings and make them even.
Most of us have our "personal" touch to this, I try to use depending on the size the customer requires, all the ribs portion of the loin. Fishing the string under the "chime" area, then tying the knot to form the crown, slicing between the ribs to allow it to become a circle. Nice touch to use the string to strip the rib bones clean never tried that. Sometimes we are "artists" or "sculptors" of meat, and can be the worst critics too...Thanks for the video, Dave
