canadian tire cuisnart meat grinder, any good?

I don't know personally but a couple days ago the guy ahead of me at Crappie Tire was returning his saying it died right away trying to grind up a deer.
 
I don't have any experience with it, but the reviews on the CT website are pretty good with the odd 1 star tossed in there. I always check the site reviews before I buy anything there. Also, little tip, the CT app lets you scan the barcode on the store and it takes you right to the item web page with the reviews.
 
I bought a Kitchener from Princess Auto as well. Mines the #12 1/2hp SKU 8379901. It's done a great job for 2 years now. A big plus is how it breaks down for cleaning. My friends dad bought a heavy duty one and we used it to do 55lbs of elk. The main tube didn't come off any way we could figure out so we ended up doing a lot of bottle brush cleaning which wasn't very convenient. Anyway pretty happy with the one I have now, I'd recommend it.

Willy
 
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Not sure what people are expecting for $99. When I started, a buddy taught me how he butchered. He had a 1Hp Cabella's grinder with sausage horns. That worked great. I now hunt with a guy (he's 68) who still has his father's Cleveland Cutter, but unless you are setting up to do hundreds of lbs of meat, it simply is too heavy.

3yrs ago I wanted to make sausage, but had no stuffer. I bought the Cuisinart grinder simply for that reason. I would use the big grinder too grind it, then go to the cheapie for sausage stuffing. 2yrs ago, it was just too much trouble to drive 30mins each way to get the grinder, so, I decided to see what this baby could do. Ground and stuffed 60lbs of sausage, 40lbs of venison burger, and another 80lbs of Moose burger. It is NOT fast, but it is not 4 times the price. I still have my eye on a Cabella's 3/4Hp version.

Why, just last weekend we ground 32lbs of burger and made Shepard's Pies and meatloaf for the freezer. Ground another 20lbs of sinew and fat-filled garbage, added 8lbs of rice and mixed veggies each to make dog food.

As far as I am concerned, it performs well for the money I paid.
 
daroccot said:
Thanks for the responces guys, I'm going to try an old hand grinder, "made in england" first, see how slow it is...
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My CTire grinder sharted about the 3rd time I used it.

The hex shaped shaft that drives the auger was a bit short, and it rounded off the wee bit that was engaged to the auger.
I'll fix it myself, but in the meantime, I have a older PA grinder that sounds like a sack of rocks in a cement mixer when it runs, but has processed a dozen or so deer for me. Gotta wear ear plugs when it runs.

I tried stuffing sausage with the grinder, and it was brutally slow and generally made me hate it. Bought a 3 pound vertical stuffer at PA and have been really happy with it. Mostly use it to stuff pepperoni sticks in collagen casings, so a little harder to fill than a larger casing. I'd buy the larger stuffer if I thought I'd use it enough, but pretty happy with this one.

If yer gonna hand crank, do this.

Cut and sort your meat, put the 'grind' bowl or container, into the freezer while you wrap the rest and clean up. Maybe relax and have a cool drink. You want the meat to be just starting to freeze, then get it through the grinder. It will grind a lot nicer, cut cleaner, and not bung up or smear around as badly as warmer meat will. I have done a couple deer worth with a hand grinder, and it works OK if you have a solid enough table to clamp the grinder too, so you can feed with one hand while turning the crank with the other. Watch doing it with two people, as it is tempting to reach in to the auger to push stuff along...not so good burger with fingernails in it!

Cheers
Trev
 
trevj said:
My CTire grinder sharted about the 3rd time I used it.

The hex shaped shaft that drives the auger was a bit short, and it rounded off the wee bit that was engaged to the auger.
I'll fix it myself, but in the meantime, I have a older PA grinder that sounds like a sack of rocks in a cement mixer when it runs, but has processed a dozen or so deer for me. Gotta wear ear plugs when it runs.

I tried stuffing sausage with the grinder, and it was brutally slow and generally made me hate it. Bought a 3 pound vertical stuffer at PA and have been really happy with it. Mostly use it to stuff pepperoni sticks in collagen casings, so a little harder to fill than a larger casing. I'd buy the larger stuffer if I thought I'd use it enough, but pretty happy with this one.

Cheers
Trev
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I noticed that the plastic housing on the machine that receives the auger/feed tube is wearing due to movement when the grinder hits heavier meat/sinew, but I just tighten it better and it still goes. If I get another half dozen deer out of it, great. If not, I may buy another.

speaking of brutally slow...having done sausages for a few years with my son, I needed a hand. I had been hinting hard about a nice vertical stuffer but was told that it was NOT in the budget. After my son moved out, I enlisted my wife's assistance using the Cuisinart. We got through the first 16lbs (my PA meat mixer does 17lb totals) she says..."so, show me that stuffer you wanted? " and I got it for Christmas the next year.
 
I did a test batch with some frozen steaks, I trimmed excess fat and cut into cubes still partially frozen. Trimmed some fat off my pig's pork chops i raised and started cranking with the dewalt... burger flew half way across the kitchen! Back to the hand crank! it wasn't so bad not like i'm in a hurry anyway. Burger was awesome in my pasta sauce tonight. threw some montreal steak spice in there... mmmm good. It's an interesting grinder btw doesnt have a knife and plate like on the kitchenaid attachment. cutter is on the outside of the housing like a propeller on an airplane engine and as the auger squishes the meat out of the housing the "propeller" cuts it off....
 
This one?

http://www.williamsfoodequipment.ca...=27265844593&gclid=CMvY-MnuuLwCFYhsfgodYRIApA

It is called a Waring Pro.

Works for me, but what I do if I'm grinding the burger meat for a deer or bear I usually stop and clean the tendons and sinews out of the cutter after every large stainless steel bowl of meat I grind. And yes, just about frozen is better than soft and floppy. I am also careful in preparing my grind meat when I'm putting it aside as I cut my roasts and chops and ribs., etc.

What I mean is I trim unwanted fat, sinew and tendon bits off as I go.
 
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I'm gonna confess to not being super fussy when it comes to trimming, as I honestly have not been able to tell the difference between ground round and ground shanks, once it's all been through the grinder and has been made into chili.

But I do a fast trim, and the stuff I don't feel the need to save to eat has been shot through the grinder, and either frozen for dog treats, or fed to the chickens as a protein supplement. The dogs got the rib bones this year, the chickens got almost all the trim.

The chickens are hilarious. First day out I dropped a few pieces of half thawed ground venison trim on the coop floor and there was some interest. Second time out, one of the hens did a runner and caught the chunk of meat on the first bounce, and scooted out into the yard with a couple more in hot pursuit. Apparently it went over pretty well with them. Cut way down on the amount of fatty trim I chucked away this year.

Cheers
Trev
 
I use an old hand grinder. Works fine. Bought it at an auction, was very cheap. Have never been able to find a sausage horn for it, though.
 
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