ScoobySnacks wrote:Crusty, out of interest what do they use to close the ends once stuffed?
I've been using hog rings, which is fine for very small quantities but I'm ramping up production now and it's getting to be too time consuming and fiddly. I've tried tying with string but it's not proved very effective. Any advice gratefully received.
Are you using a proper butchers knot with the string?
I was taught how to tie this knot when I was a teenager working at a butchers and this knot does not slacken or untie even when wet, I use it for making haggis and I have found that the Ox Bung will burst long before the string will untie or break.
You can see how the knot is tied in the Youtube link below...
https://www.youtube.com/watch?v=vsKVXjHsdKg&t=