Anyone use them? I am thinking of picking up a set of hog ring plyers for crimping 2" dia. andouille links. Any suggestions on brands and size hog rings?
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Hog rings and hog ring plyers
- Thread starter indaswamp
- Start date
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I use butchers twine or aluminum electric fence wire...
Hmmm...how do you use the wire? like a twist tie? I can get aluminum MIG wire from my Aluminum boat building buddy.
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That's a new one to me, but it actually sounds like a good idea. No reason you can't reuse that either
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Thats what the Amish use in Lancaster county PA, Wire.
I use hog rings for summer sausage, pepperoni, and for bagged breakfast sausage. The rings are what ever I can get at the farm supply store and the pliers are whatever they have on the shelf when I need to replace them. I don't have to replace often, may 3 times in 20 years.
The aluminum MIG wire may be a bit brittle for tight twists, but the wire Dave mentioned should work fine.
The aluminum MIG wire may be a bit brittle for tight twists, but the wire Dave mentioned should work fine.
MIG wire is pretty hard... so it will push through a sleeved cable... fence wire is pretty soft so you can wind it around the casing and bend it... cheap too...
Thanks Dave. I'll check at the local Tractor supply and the farm store here in town. I plan on making a 30# batch of andouille in the near future. Will post a thread when I do.
BTW, do you just twist it onto the casing tightly and make a loop with the ends of the wire to hang on the poles?
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I very seldom use hog rings, because string just seems easier to use, and sometimes I can't get the hog ring tight enough, so it will slip off.
Maybe I just need a new set of pliers!
Al
Maybe I just need a new set of pliers!
Al
Usually you don't need anything.... Pinch the casings to separate the links... alternate directions to roll the link.... left, right, left etc... that way you can leave the links laying right on the table or sheet pan and you don't have to pick them up... Make sense ??? Do that as you are stuffing the casing so you will know just how full to fill the casing... As you are rolling it will become clear that only every other link needs rolling... I roll 2 revolutions.. a 24 hour rest in the fridge will allow the casing to firm up... cut into manageable lengths....
Collagen casings, I have some problems with... they seem to want to tear and rip... Same deal, pinch into wanted length... some collagen casing you can't hang.. some you can.. therefore some are delicate and tear easily.. Anyhow, I find.... pinch... wrap the pinched area a full circle and then some... with elec. fence wire... pinch gently with pliers and cut the wire to length... I just try to keep the casing from opening up while it is curing and drying... For hanging sausages, string is best... the wire is pretty small in diameter and can cut the collagen casing... If the casings you use permit a wire tie, the aluminum is soft enough to loop and twist easily...
Collagen casings, I have some problems with... they seem to want to tear and rip... Same deal, pinch into wanted length... some collagen casing you can't hang.. some you can.. therefore some are delicate and tear easily.. Anyhow, I find.... pinch... wrap the pinched area a full circle and then some... with elec. fence wire... pinch gently with pliers and cut the wire to length... I just try to keep the casing from opening up while it is curing and drying... For hanging sausages, string is best... the wire is pretty small in diameter and can cut the collagen casing... If the casings you use permit a wire tie, the aluminum is soft enough to loop and twist easily...
I use butchers twine, and sometimes when I'm in a pinch, plastic zip ties.
I use 1/2 hog rings for the bigger sausages,I bought the rings and pliers from the sausage maker.
1/2 inch hog rings?
Yes 1/2 " works well and Thanks Dave !
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Sometimes and extra squeeze at 90 degrees closes them up better.
The rings are hard to beat once you get the system down
The rings are hard to beat once you get the system down
shyzabrau
Smoking Fanatic
Sorry for my ignorance, but how (and when) do you use them? Advantages/disadvantages?
My cousins use them when making traditional andouille pulled through 2" beef middle casing. They crimp the ends on the links and on one end the also crimp in a piece of butcher twine to hang the links in the smoke house.
I do like the zip tie idea. I love zip ties and use them like duct tap around here!
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