Hog Rings and Hog Ring Pliers
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”.
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:
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…
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.
Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.