I discussed sometime earlier how using the hog ring pliers has made tying off and hanging my sausage a lot easier. I know a lot of folks use hog rings, but thought I'd show my approach as I didn't illustrate it that well before. Here is the chub filled at the end of the tube:
Here the end is twisted tight, and a paper clip lined up along the twist:
Now the hog ring is wrapped around the twists and one side of the paper clip:
Crimp seals twist really tight and secures paper clip firmly. A lot tighter than I used to get with string.
Now hanging the chubs to ferment in the oven (UMAI in this case) or anywhere is easy. And after fermenting I spear a piece of paper on each chub with its gram weight and monitor through the drying process.
Here the end is twisted tight, and a paper clip lined up along the twist:
Now the hog ring is wrapped around the twists and one side of the paper clip:
Crimp seals twist really tight and secures paper clip firmly. A lot tighter than I used to get with string.
Now hanging the chubs to ferment in the oven (UMAI in this case) or anywhere is easy. And after fermenting I spear a piece of paper on each chub with its gram weight and monitor through the drying process.
