Bologna casings crimping

[archeryrob]

I have been making bologna for a while but started using 24" fiberous casings as I got my smokehouse. Last time I made Lebenon bologna I filled them tight with very little casing left and pinched with hog rings. I was showing my cheap gene I guess. 2 of the 7 casing slipped open and dumped they load on my drip pan creating several pounds of dog treats. I had a cheap pair of hog ring pliers and have since bought a better pair.

I never had any problem with 12" casings even just tied with cotton string. I am looking for ideas to prevent the failures again. What is the best way to seal the bottoms of the casings? I normally twist them tight and hog ring them. I noticed hog ringing my ground venison bags I could second crimp them tighter. (don't have the red tape machine). maybe this is the reason a few failed?

What is the best procedure to prevent failures such as I described?

 

[PerazziMx14]

Please remove

 

[crazymoon]

AR, I double hog ring my casings and after using the hog ring pliers I squeeze the rings again with some linesman pliers for good measure.

 

[chopsaw]

I save the ties off the bread bags to use on the meat bags .

 

[SmokinAl]

I get mine from the Sausage Maker & they come pre-tied on one end.
Then the other end I use a hog ring & string to hang it in the smoker.

Al