Recent content by mcoppin

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  1. mcoppin

    "Ja makin" jerk

    Guido, can we get a recipe for the Jamaican Jerk chili? It sounds fantastic!
  2. mcoppin

    Hello from North Dakota

    It is good to have another Nodaker on the board! Welcome from Jamestown!
  3. mcoppin

    Question for Sausage smokers

    When you smoke your sausages, do you smoke them until they are totally cooked (165 degrees), cold smoke or something in between? I had seen some pics on this site where someone had done a 4-5 hour smoke, but they did not look fully cooked. I remember growing up and having smoke sausage that was...
  4. mcoppin

    Someone vandalized my smoker!

    I am getting over it and hope it was just a random thing. I took the door off and worked on it an it looks like it may work. If it doesn't work, I will just replace the door. I am smoking a pork loin tomorrow, so I will see what happens. I have respect for other people's possessions as I know...
  5. mcoppin

    Someone vandalized my smoker!

    Came home one night this week and the dumpster in my yard was overturned and I noticed that my smoker (MES) was out of place and the door was open. I closed the door and latched it and noticed that the hinges were bent like someone tried to rip the door off. I had it a little over 2 weeks. I...
  6. mcoppin

    Uffda from North Dakota

    I just joined last week. Great to see a fellow Nodaker! Just bought a MES from Scheels in Fargo. Love it! Smoking 3 types of sausage as we speak. Ditto on the Skol Vikes!!!!
  7. mcoppin

    Dried Beef recipe?

    What is the steakem stuff?
  8. mcoppin

    Dried Beef recipe?

    I think so. It was quite thin and you could slice it paper thin and it would hold together.
  9. mcoppin

    Dried Beef recipe?

    During my college days (many years ago), I worked part time at a meat market. During deer season they would make dried a dried beef (venison) out of the hind quarters. It was in a mesh and smoked. We would get them from our other store so I didn't see how they made it. We would slice it paper...
  10. mcoppin

    How many also Homebrew

    Like the styles you have labeled on your kegs. SNPA is one of my favorite brews. How close was your clone? Did you use extracts, partial or full mash? Will you share the recipe? Also a California common! Wow when can I visit! Cheers!
  11. mcoppin

    My first batch of Pepperoni snack sticks on MES

    Not really specific on the spices used.
  12. mcoppin

    How many also Homebrew

    I actually have first time brewers brew with my equipment before they go out and buy their own equipment. I will let them borrow my equipment until they want to venture out on their own. I had a neighbor who worked for a soda company who gave me 5 pop kegs as well as CO2 tanks. For a while I had...
  13. mcoppin

    My first batch of Pepperoni snack sticks on MES

    I have used hi temp cheese in the past, but thought regular cheese tastes better. I used shredded cheddar in this because I was lazy. When I am not lazy, I will buy a brick of cheese and cube it into small chunks. I also leave the stick in one big long casing and bake it that way and cut them...
  14. mcoppin

    How many also Homebrew

    Payson that is awesome. If you don't mind approx how much did that cost?
  15. mcoppin

    My first batch of Pepperoni snack sticks on MES

    The seasoning is called Grandpa Josh's Pepperoni Snack Stick It does 25# I get it at our local grocery store. Here is the address on the package Nassau Foods Incorporated 6020 Culligan Way Minnetonka, MN 55345 (952) 933-7677 If you have problems getting some, let me know and we can work it out...
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