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Grizzly Stuffer?

hanifen

Fire Starter
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Joined Feb 9, 2007
Has anyone bought one of these? I see they have a 5lbs stuffer for just $67. Great price but how good is it? So if you have one or know someone that does please speak up.

Thanks,

Hanifen
 

gunslinger

Smoking Fanatic
OTBS Member
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Joined Sep 24, 2006
I've been waiting for someone to ask this question. We have a grizzly store here, and I've seen them. They look like they'd be OK for a hobbyist. I don't know about anything more serious though. They have plastic gears.
 

deejaydebi

Legendary Pitmaster
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Joined Nov 18, 2006
I have one and I love it. Just bought it in December for $59.95. My gears are nylon not plastic. Unless you crush sticks or rocks in there I can't imagine it being a problem. This is just ground meat we're using.


Gunslinger
Easy to clean and works good as a hard cheese press too if you put a rubber bung or cork in the base meat hole with a small slit it it to drain the whey. Note: Cheedar takes 50 lbs, Romano takes 40 lbs Parmesan takes 40 lbs of pressure - so far no problems.

Mine has been working pretty much full time for cheese or sausage since I got it!

 

gunslinger

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Yeah, nylon, plastic........They're all white
. I have a tube of foodgrade lithium grease that my wife used on her nacho cheese pumps back when she was catering my auctions. I think this would be a good idea to use on the gears whatever they're made of.
Can't wait to get started on the cheese.
 

gunslinger

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Sorry Debi, I made a trip to our Grizzly store and see they have changed the color of the gears from white to black. It does however, say that the gears are "hardened plastic."
 

deejaydebi

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Joined Nov 18, 2006
Gee maybe that's why the price change? I wondered why they went up another $6 in a month - new models. Mine has white nylon gears.

I bought that one rather than a few another brands for that reason. I still think they'd be pretty hard to break with soft meat though.

I'd go slow with the cheese ... I'm not familar with the plastic gears. Loks likeall the cheap (under $300) ones have plastic gears now.
 

smoked

Master of the Pit
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that's a shame, I'm looking at them in my newest 2007 catalog and they still show the black gears.....granted my closest one is over 2 hours north of me..........
 

cajun_1

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Just read the manual on this stuffer, on Grizzly's website. It say's nothing about the amount of pressure being supplied. How do you know when 40 or 50 lbs is being supplied? Guesstamate?



Easy to clean and works good as a hard cheese press too if you put a rubber bung or cork in the base meat hole with a small slit it it to drain the whey. Note: Cheedar takes 50 lbs, Romano takes 40 lbs Parmesan takes 40 lbs of pressure - so far no problems.
 

deejaydebi

Legendary Pitmaster
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Joined Nov 18, 2006
The sausage stuffer isn't made to press cheese but it works well. Shhhh! Don't tell them they'll jack up the price again! Dual purpose stuffer/cheese press. $125

Yeah I just guess. You kind of feel the pressure when you turn the crank and I have a cheese press so I know what size it is when it's squished down to 50 lbs. When you think about it 50 lbs is not alot of pressure. Crank it down so it's feeling like it resisting then add about 4 or 5 more turns. Next day add another turn or 2 and next day do the same.

I have a simple cheese press design I use on the Cheese forum that you can build for less than $25 I used a 50 lbs spring from ACE hardware I bought for $2 but I don't think it worked any better so I don't use it anymore.

If you build a cheese press - get a cheap nylon cutting boards for the bottom and pressure plate it's cheaper than buying new nylon.
 

smoked

Master of the Pit
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Joined Dec 14, 2006
man I bit the bullet and bought one from them the other day, it showed up yesterday and I used it today and it's the bomb!!!!! I don't see how I ever lived without this thing!!!!!!
 

deejaydebi

Legendary Pitmaster
8,005
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Joined Nov 18, 2006
It is a great little stuffer and 5 lbs is probably big enough for the average person. I rarely do more than 10 lbs in a session.

I weird though it's actually faster to make sausages than when I used to make the meat into patties! Handling the meat less also seems to give it a flakier texture.
 
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