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Grizzly 1900 Long Cut

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  • Grizzly 1900 Long Cut

    This is an excellent dip. I have greatly enjoyed every can of this I have had, I think 3 so far. I actually believe at the time of writing this, this might just be my fave dip of "natural" flavor. I do believe I like this more than orginal Copenhagen. Has just a very good bold taste, with some salt. It's distinctive too, and is not like other "natural" dips. Also has a cut, which I call a mud cut, it's very soft and packs great. I'd recommend this.

  • #2
    If one upper lipped this like snus would the juice levels be lower and reduce, if not eliminate, the need for spitting? I realized it's not designed to be used this way but it might be a good experiment that might benefit the snus deprived during the PACT shakeout.

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    • #3
      Originally posted by Darwin View Post
      If one upper lipped this like snus would the juice levels be lower and reduce, if not eliminate, the need for spitting? I realized it's not designed to be used this way but it might be a good experiment that might benefit the snus deprived during the PACT shakeout.
      I would say 'reduce' but not eliminate. My experience with ANY fermented dip (which is all of them), is if you start gutting the juice, you're bound to get heartburn, acid reflux, possibly upset stomach, and/or puke.

      Of course there are some hardcore dippers I'm sure who will tell you different but for the general populace, I believe what I said holds true. I got some Copenhagen pouches and tried upper-lipping and about all I accomplished was to psych myself out thinking I had snus and started swallowing the drip quickly realizing this isn't anything the same as snus juice.

      ----------

      ? to Tom: Is this Grizzly 1900 I keep hearing about only in the LongCut variety?

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      • #4
        I think it'd be hard to keep upper lipped.

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        • #5
          Does fermentation essentially define dip in the same way that steam curing defines snus? I know there is at least one product, the Olde Viking line, that's fermented and supposedly has TSNA levels similar to conventionally processed snus. Anyone know what is it about dip ingredients and processing that result in the juice being so much harsher than that of snus regardless of placement?

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          • #6
            @lazer- the grizzly snuff is similar and has cut similar to copenhagn, it is a fine snuff.

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            • #7
              Yes, the 1900 is only in long cut, though I have heard it's like a mid cut. Whatever cut it is, the can says Long Cut, it's real easy to use, and stays in place well.

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              • #8
                Originally posted by Darwin View Post
                Does fermentation essentially define dip in the same way that steam curing defines snus? I know there is at least one product, the Olde Viking line, that's fermented and supposedly has TSNA levels similar to conventionally processed snus. Anyone know what is it about dip ingredients and processing that result in the juice being so much harsher than that of snus regardless of placement?
                Dip is feremented and it is also dark fire-cured or dark air-cured (depending on the brand). I believe that the combination of this process is what makes the product difficult to swallow the juice. Other than that the ingredients are the roughly the same for dip and snus. Unless, of course, you believe the non-sense spewed by the anti-tobacco nazis claiming dip companies add car battery acid, etc. to the end product

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                • #9
                  This is puzzling. Since Olde Viking uses fermentation and exhibits typical snus behavior the main difference must perforce be that snus tobacco is air cured and dip tobacco is fire, flue actually, cured. This accelerates the curing process radically which is obviously more timely for most tobacco commercial usage. However TNSAs are generated in increasing amounts the longer heat is applied, just like a steak or practically any heated food product. This would seem to explain the difference in TSNA levels of dip compared to snus but additionally it appears that flue cured tobacco simply does not react the same in the mouth as does air cured leaf. So it therefore seems to me that air curing is advantageous in terms of both carcinogen levels and saliva generation regardless of whether the tobacco is traditionally fermented or steam processed Swedish style. Just speculation of course. If somebody knows the really real reason I'd be interested to hear it.

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                  • #10
                    I think this is the only Grizzly product worth to try. It was not bad but it wasn't just excellent neither but definitely better than average. If you want a quality dip this isn't bad choice. Otherwise I'd buy Kodiak but they do not have natural dip I guess.

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                    • #11
                      No, Kodiak doesn't have a natural. I wish Kayak had a natural long cut.

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                      • #12
                        Anyone know where I can find the 1900 in Virginia locally? Can't find this or Skoal Classic for some reason...

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