Hog Ring Pliers
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I use the auto load hog ring pliers. They take a little getting use to and can be a little hard to load sometime. But all in all a great product.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to locoglaus on last edited by
locoglaus Buy a good pair, your hands will thank. You can get them at Waltons or most hardware stores
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to locoglaus on last edited by
locoglaus
I do them 1 at a time. Standard pliers and small hog rings. -
Local Farm supply store should have all you need, Orschelns locally
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locoglaus
You just reminded me a what I forgot to add to my last Walton’s order. Argh. Have an old L E M one but need an upgrade. The auto feed is worth it to me when usually working solo. -
locoglaus I use panduit tywraps and a panduit tywrap gun use for liver sausage and summer sausage ,the liver sausage get pretty hot and have never had one break. and teaches kids how to install tywraps had 1000s of them laying around
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to locoglaus on last edited by
locoglaus I replaced my manual set with an automatic loading one from Waltons. A lot easiee and efficient than the former. Zip ties will work also, along with a tape machine. If you have some spare change there are some really nice automated machines out there. But my wife is a little tight with the checkbook when it comes to those things. LOL.
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Someone please tell me what I am doing wrong … using the SINGLE HOG RING PLIER and the 1/2" hog rings … they do not crimp closed enough to hold to summer sausage casings I have tried using them on. A full clamp down on the plier still leaves a 1/4" hole or gap inside the closed hog ring.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Barth on last edited by
Barth have you tried folding over/doubling up the area you want apply the hog ring to?
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YooperDog Got these a couple years ago and failed to get them to work for me then. I don’t recall what method I actually tried at the time, but I have since used other tying methods. I will give them another try this weekend and double up the area I want to apply the hog ring to and see if I can have better success this time. Is this what every type of plier requires doing or is this just a bad plier type?
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Barth on last edited by
Barth I didn’t have good luck with the single load pliers and went with auto loading and it works better. I found doubling up worked better for both, but not always necessary with the auto load, maybe because of a better grip.
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I use the standard autoload and they work great for bigger summer sausage but when doing smaller diamater trail bologna casings I have to recrimp them with the manual hog ring crimpers to get them tight enough. I have had no luck finding a pair of smaller autoload crimpers and wished I could find some… Any one know where I can get a pair?
