Hog ring pliers question
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Just tried to use the spring loaded hog ring pliers I recently bought from Walton’s. They only closed the meat bag down to about 1/4” or so. Not tight at all.
Is there anyway to adjust to get the hog ring pliers to close tighter? It uses the rings that load like a staple gun
knifemaker3 said in Hog ring pliers question:
Just tried to use the spring loaded hog ring pliers I recently bought from Walton’s. They only closed the meat bag down to about 1/4” or so. Not tight at all.
Is there anyway to adjust to get the hog ring pliers to close tighter? It uses the rings that load like a staple gun
Same issue here. The 1/2 rings don’t clamp tight enough. Actually bought the tape sealer to resolve this. The 3/8 work fine but can’t find the ones to fit that older plier I have from another company. I can find the 3/8 but only work with the single hand held feed plier.
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Going to tag Jonathon on this and see if he any insight on this.
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knifemaker3 said in Hog ring pliers question:
Just tried to use the spring loaded hog ring pliers I recently bought from Walton’s. They only closed the meat bag down to about 1/4” or so. Not tight at all.
Is there anyway to adjust to get the hog ring pliers to close tighter? It uses the rings that load like a staple gun
Same issue here. The 1/2 rings don’t clamp tight enough. Actually bought the tape sealer to resolve this. The 3/8 work fine but can’t find the ones to fit that older plier I have from another company. I can find the 3/8 but only work with the single hand held feed plier.
PapaSop I have the same problem. I have been using the quick load one and then tightening the staple with a old pair of hog nose ring pliers. Kind of defeats the purpose of the quick load
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PapaSop I have the same problem. I have been using the quick load one and then tightening the staple with a old pair of hog nose ring pliers. Kind of defeats the purpose of the quick load
wdaly said in Hog ring pliers question:
PapaSop I have the same problem. I have been using the quick load one and then tightening the staple with a old pair of hog nose ring pliers. Kind of defeats the purpose of the quick load
I agree. Something is amiss here. Hopefully we’ll get some info on this.
Thought it was just a me thing, but apparently not. -
I have the same problem and just resigned myself to the fact that is just the mature of the beast. I just use a small pair of needle nose pliers to give them a final squeeze and call it good.
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I use a tape sealer as well PapaSop
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I have the same problem and just resigned myself to the fact that is just the mature of the beast. I just use a small pair of needle nose pliers to give them a final squeeze and call it good.
mdseaside shouldn’t have to do that. Should be done right the first time imho
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What is weird they just posted a video this week advertising it.
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knifemaker3 said in Hog ring pliers question:
Just tried to use the spring loaded hog ring pliers I recently bought from Walton’s. They only closed the meat bag down to about 1/4” or so. Not tight at all.
Is there anyway to adjust to get the hog ring pliers to close tighter? It uses the rings that load like a staple gun
Same issue here. The 1/2 rings don’t clamp tight enough. Actually bought the tape sealer to resolve this. The 3/8 work fine but can’t find the ones to fit that older plier I have from another company. I can find the 3/8 but only work with the single hand held feed plier.
PapaSop I have same issue so I give the casing a spin and then double it up and then staple.
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You will probably find that those hog ring pliers were originally designed for upholstery work rather than meat packaging. Upholstery doesn’t require a tight fit on the hog rings like closing a meat bag does. I have put a lot of hog rings on upholstery and hate those things and the pliers since they leave blisters when you do more than hundred of them on a vehicles seats. I am sure that is what those pliers were designed to be used for, that is why they are not giving a full closure to the rings.
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PapaSop I have same issue so I give the casing a spin and then double it up and then staple.
Byronbjork said in Hog ring pliers question:
PapaSop I have same issue so I give the casing a spin and then double it up and then staple.
I thought about that but kind of defeats the purpose, especially when the 3/8 is one and done.
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I have neither the tape sealer or the hog plier. I normally just hand tie with a bubble knot at the end
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You will probably find that those hog ring pliers were originally designed for upholstery work rather than meat packaging. Upholstery doesn’t require a tight fit on the hog rings like closing a meat bag does. I have put a lot of hog rings on upholstery and hate those things and the pliers since they leave blisters when you do more than hundred of them on a vehicles seats. I am sure that is what those pliers were designed to be used for, that is why they are not giving a full closure to the rings.
johnsbrewhouse For sure not designed for upholstery work. I worked to many years in the auto body industry and had to reupholster many seats. I think they are just made for thicker casings.
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I have the same problem. I usually double over the tag end, then seal it.
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The old set of manual hog ring pliers I have works well with 3/8 or 1/2 inch rings. Usually use the smaller size for most purposes.
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Kind of related… never tried summer sausage yet besides laying flat can you hang the with the ring on top so nothing runs out or do they have to hang ring down?
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Kind of related… never tried summer sausage yet besides laying flat can you hang the with the ring on top so nothing runs out or do they have to hang ring down?
samspade said in Hog ring pliers question:
Kind of related… never tried summer sausage yet besides laying flat can you hang the with the ring on top so nothing runs out or do they have to hang ring down?
If the ring is applied correctly, that is, with enough compression, then it does not matter if it is up or down on sausages that are hung in a smoker.
Note that most casings come with a string crimped to one end for hanging and the other end left open for filling.
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