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Meat grinder/ tobacco shredder for giggs,,{pics}

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Chicken

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MY EXPERIMENT WITH THE MEAT GRINDER WAS VERY SUCESSFULL FOR MAKING WHOLE LEAF INTO CIGG. BACCY...

the '' course'' pile is the first pass,,,,,the finer pile is the second pass,,,, after the second pass it's ready to be used or stored,,,

....
 

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Cerasaan

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What is the moisture content at the time of grinding? I have a meat grinder like that but I wasn't so sure about using it.
 

Chicken

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the burley was in med case,,, and my baccy was in dry and light case stage,,,,

some of it after grinding it, i put the bowl full of it in the kiln to dry more before storing in a mason jar,
 

Lakota

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Shredder

Here is the pasta maker I use, its an Imperia Model sp150. I used a dremel to rough up the cutting wheels. I have to do 2 passes but it comes out almost the same as store bought tobacco



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Cerasaan

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Russ, your pasta roller looks nearly identical to the one I got at London Drugs. But i only got 6 leaves through it before the gears piled up.
Where did you get it & are the gears real gears or are they made of plastic or pot metal?
I have been using a chefs knife that I found at the dump!

cuttin baccy2.JPG
cuttin baccy 3.JPG
cuttin baccy1.JPG

no ipod for pics again :(
 

Lakota

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Ted this pasta cutter was a marriage gift to my son in laws parents. He is the youngest of 3 and he is 28. It has metal gears. I tried a 30 dollar unit and like yours it only cut a few leaves. I have done close to 7 lbs and its still working well. I think you should be able to find replacement gears in Red Deer, maybe a machine shop. I always remove the mid rib, seems to help with the shredding. You can still buythis model on the net. In a small town like Stettler all we have is crappy tire and wal-mart so not much selection . Russ
 

Cerasaan

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Russ,
The chefs knife works quite well actually. I take out the midribs then
I roll up about ten leaves in a bunch. Then just slice on the cutting board.
I have to sharpen it about 1/2 way through chopping 30 leaves though. I
am working on a larger steaming setup so I can process more at once.
The wife brought the pasta cutter back & got our money back.
Ted
 
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BigBonner

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Lakota

How much tobacco did you come out with after the hail storm ?
Did you have green in the cured tobacco ?
 

deluxestogie

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I posted the following on HTGT nearly four months ago, and was scarcely noticed. During the intervening months, I have used this multiple times every day. Although the blade requires occasional cleaning with a moist paper towel, it has required sharpening only once in six months of use.

It works best on a slightly flattened sausage of tobacco that is about 1-1/2" in diameter. The leverage is superb, and though I'm quite experienced with rocking a large chef's knife for preparing veggies, I find the kulu requires less effort on stemmed tobacco, and is much safer to use.

deluxestogie 7/11/11 said:
My son, a professional chef, picked up one of these out of curiosity, but found that it did not suit his needs, so he gave it to me. It is made by Kuhn Rikon, and is called a 6" Kulu. Retail is $20, but it is widely available on-line for about $15.
KuhnRikon6inchKulu.jpg

I don't like the handle at all, so I hold it by the opposite riser, with the handle extending away from my hand. Held in that manner, it makes a wonderful chaveta for cigar trimming, as well as an excellent tool for quickly making a fine ribbon-cut for pipe tobacco. A true chaveta costs in the neighborhood of $40, though you can make one from an old saw blade, if you have the shop tools to do so.

Traditional Alaskan Kulus, and European Mezzaluna knives position the handle too high above the arc of the blade, making them tiresome and clumsy to use as a chaveta. For ribbon-cutting tobacco, this redesigned kulu, when held as described, allows the distant tip of the blade to rest on the cutting board, while the edge is rocked precisely over a tightly rolled sausage of tobacco. I'm able to rapidly cut 1/8" ribbon, and with care, even finer. To limit the length of the ribbons, I rock the blade once lengthwise over the roll of sliced coins. (So a 1" thick roll of leaf cuts into 1-1/2" long ribbons.) No need for pressing a block first. The rocking blade provides good leverage, and requires far less exertion than the razor-sharp tactical folder that I had been using prior to acquiring this handy kulu.

The curved edge, like a chaveta, can be used to trim the frilly leaf edge of a wrapper. Leaning the blade causes it to cut along a curve (like leaning on skis). I now use it in all my cigar making. Each finished cigar leaves a few large leaf trimmings, as well as a small quantity of filler cut from the head and foot of the cigar. I toss the larger pieces into a nearby gallon Ziplock, then squish the filler fragments into a tight roll and ribbon-cut it. The resulting little pile of tobacco is saved in a plastic jar as random-mix pipe tobacco. I would say that the scrap from making one cigar leaves, in addition to the large scrap (for use in future cigars), about one medium bowl of pipe tobacco.

If you search for "Kuhn Rikon Kulu", you'll find numerous sites selling them. They also make a 4-1/2" kulu, which I believe would be too small for use as a chaveta.

Bob
 

dkh2

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I have a Strauss Gourmet jumbo pasta maker Sku# pa150 I'm assuming that is the same thing or
at least modeled after original but it doesn't work as well as your picture shows could you elaborate
on roughing the cutting wheels ?
Like what exactly did you Rough up ?
Did you just go in and grind away on the edges ?
 

Lakota

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dkh2 I just ran the dremel with a grinding stone across the spaghetti cutters flat surface. Just enough so that it grabs the leaf and feeds it thru. I have to run it thru 2 times but it is a nice fine cut and rolls up well. It cuts better in medium case and doesn't stick to the roller. My wife does all the rolling, so when it doesn't work I hear about it.

Bigbonner The tobacco made a great come back, I got about 20 lbs for myself and gave 8 lbs to my sister. So not bad for what they looked like after the hail. It took a little longer to color cure with the hail holes than normal but turned out ok.
 

Lakota

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Ted I have tried everything I thought might work from paper shredders to scissors and lots in between. This pasta cutter seems to be the best so far. I found cutting with scissors to work, but it sure got to be a pain in the butt, plus my hand got blisters. I am thinking of putting a motor on the pasta cutter, I am either old or lazy maybe both. Russ
 
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