Homemade Sausage Making

Is there a trick to using the small pliers and hog rings for closing off a casing? Or a completely different option?

I inevitably end up with too large a ring that leaves a loose ring crimp, or it crimps too tight tearing into the casing. What's the secret?

https://cdn11.bigcommerce.com/s-jjfbp69 ... mbypass=on

Anyone have this Walton's clipping machine and do you recommend it?

I use this https://www.sausagemaker.com/product/bag-sealer/. May not be as good as hog rings, but I haven't had many complaints

I use three different sizes. 3/4", 1/2" & 3/8". I also have a taping machine like Scogar suggests. Probably use it more than anything. And then there is always butcher's twine. double granny knot. works for most everything.