Hog Rings and Hog Ring Pliers


  • Regular Contributors

    I currently have a couple sets of Dewalt hog ring pliers, they appear to be exactly the same as the auto load hog ring pliers you guys sell… The problem I am having is that the pliers do not scrunch the (1/2") hog ring down tight enough to seal either a casing or a meat bag…

    Is it safe to assume that these are virtually the same pliers that Waltons sells? If not, do your auto load pliers close the rings tight enough to seal a meat bag? If they are the same, how do you close your hog rings enough to seal a bag? It appears to me that I would also need a pair of the manual pliers to finish tightening the rings once set in place with the “auto loads”.


  • Admin

    @raider2119
    It looks like the DeWalt hog ring pliers use an 11/16" hog ring, but the one’s we have are using a 1/2" hog ring. DeWalt states that it closes down to about 9/32". I just tested the ones we sell and they get down to about 7/32".

    So I think the ones we have will barely clip a little tighter. The units seem very similar though.

    We use them on meat bags, and they will clip tight enough on a meat bag.

    I typically recommend that people use a Stainless Steel Poly Bag Sealer or a Bag Sealing Stapler though if you want an even tighter seal. Our Auto Load Hog Ring Pliers still should work on meat bags though.

    Here’s one of our meat bags sealed with our auto load hog ring pliers:
    0_1523652975576_Capture.PNG


  • Regular Contributors

    Thanks Austin, the 1/16" difference in the 2 sets of pliers appears to be substantial… That being said, I am getting ready to order your “poly bag sealer”… That was the direction I was going to go initially, but had received the hog ring pliers as Christmas gifts from well meaning (and hungry) friends.

    Just a suggestion, but if there were any way possible for you to add a “public viewing” option to the wish list on your website, I know I would pass links to it to friends for upcoming birthday and Christmas presents…


  • Regular Contributors

    Do yourself a favor and toss the pliers. Swing by harbor freight and grab some zip ties. Works perfect! It’s all we use now.


Log in to reply
 


Active Users


Recent Posts

  • D

    Thanks for the help!

    read more
  • @denny I have a recipe for tongue with rice and gravy. Slice the tongue into thick slices about an inch to an inch and a half. Make small incisions in each piece and put a piece of garlic. Season with salt, red pepper and cayenne pepper. In a cast iron pot put a small amount of cooking oil. Brown the tongue on a medium heat stirring often. Occasionally add a little water. Just enough to stop it from sticking. After the meat is browned we’ll remove the tongue and add a couple of large onions. Brown them down will well and add tongue back. Cover the tongue with water and cover. And cook over a Med to high heat. Cook till tinder. You may have to add a few times. Once it’s tender cook it down till the gravy is thick. Serve gravy over white rice. This is how we Cajuns so it. Hope you enjoy.

    read more
  • @renaldo No you are right! For some reason I thought you were doing a 25 lb batch! For 7 lb the correct amount of carrot fiber would be 1.1 oz and for water don’t use more than 16 oz.

    read more
  • R

    @jonathon
    4 ounces of carrot fiber for 7 pounds of meat? Seems like too much carrot fiber for that amount of meat. But, I have been, and probably am wrong here.

    read more
  • @Denny There is a guy here who does Lingua occasionally but he is at the AAMP (Association of American Meat Processors) Convention right now. I sent him an email so hopefully he has some time to give me his recipe because it was very tender. If not now then he will be back Monday.

    read more
  • VP 215 Weekly Blog Post - Linking Sausage, Maintenance for the VP215

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long term and maybe a few quick tips and tricks that are on our mind!

    What Videos are being released soon?

    Sausage Linking - In this video we go over a few different ways to link sausages and brats. We try to give step by step instructions while keeping things simple. At the end of the video we showed an advanced technique and you might notice it’s not me who is linking those!

    Maintenance on the VP 215 - The VP 215 is a great vacuum machine for both the heavy home user or lighter commercial use. It is a chambered machine which means the entire bag goes into the chamber for vacuuming and sealing. It does need to have its oil changed periodically though, in this video we go over how to do that and how often it should be done.

    What Projects are we looking ahead at?

    We are working on some Dry Cured Salami, Pepperoni and Chorizo. We will be releasing a video on this with instructions and some of the science behind it in the upcoming months, hopefully before hunting season begins in earnest. We are getting closer to having Meatgistics University ready to release. It should be ready by fall, we will release it once we have all of the basic courses filmed and edited.

    What’s on our Mind?

    There are a lot of things to keep in mind when you are purchasing meat from the grocery store and depending on what you are going to do with the product you need to pay attention to different things. If you are buying meat or chicken to marinade then you should look for meat that has not been pumped full of water. Most bargain chicken breast you purchase will be pumped up to as much as 15%, well if it is already pumped then it is not going to pick up much more of the seasoning or solution. I purchased some chicken and pork the other day to try some new marinades and to buy chicken without any water added it was around $6 a lb, it was worth it though as it took up far more of the seasoning than normal chicken and pork would have.

    Also keep an eye out for Ali at AAMP and her Twitter, Instagram and Facebook posts about the latest in meat processing and what Walton’s employees are doing there!

    New Products

    General Tso Marinade I am almost positive I have found my new favorite Marinade for both Chicken and Especially Pork! We tried a sample of this the other day from Excalibur Seasonings and it was an instant favorite. It has a nice mix of sweetness with a little bit or red pepper flakes to give it a hint of heat. If you are like me and order General Tsos chicken (hold the broccoli) anytime you order Chinese Food then this is a MUST buy! We will have it in stock in a few weeks and it has already been set up on the Website.

    American BBQ Systems Pit Boss Pit Boss Broil King S 590 S 590

    read more

Recent Topics

Popular Topics

6
Online

1.1k
Users

513
Topics

1.6k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.