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Recent content by mark66

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  1. mark66

    HELP with Pops brine

    Thank you very much!
  2. mark66

    HELP with Pops brine

    Stupid mistake! I have a 13 lb fresh ham. Using pops formula I made a big mistake. Figuring out I needed 3 gallons of liquid so I proceeded with making 1 gallon at the time. I diluted my sugar ,salt and 3 tbs of #1 salt in ONE Gallon of water figuring that I can just add 2 more gallons of water...
  3. mark66

    How did you come up with your screen name?

    Let me see,,, Mark66   Name is Mark. I joined when I was 66!   LOL
  4. mark66

    Hobart slicer followup

    Come and do mine also. Make it shine like a BSA!   LOL
  5. mark66

    No knead bread problem.

    Add 2 tbs of oil to your dough. After its done cover it with a dishtowel till it cools down. Looks to me that your yeast quantity is low (for 3 cups flour 1/2 tbs yeast) All yeast needs little sugar to work also. Just my 2 cents. With the big crack on top looks like its baking to fast or it did...
  6. mark66

    VACUUM SEALING DISCOUNT FOR ALL MEMBERS

    That was NOT necessary. I am totally happy with product and price. I was just being a smart A**. Sorry!
  7. mark66

    VACUUM SEALING DISCOUNT FOR ALL MEMBERS

  8. mark66

    VACUUM SEALING DISCOUNT FOR ALL MEMBERS

    Sure,,after I ordered and received mine last wk. Works great.
  9. mark66

    Making Lox a picture guide.

    I follow what you are saying but it's not sliced. Sliced would have straight cuts. this is like peeling an onion. When you bake a piece of salmon then press on it it falls apart with grain. I am having hard time explaining. Next time at sams I will take a closer look. Thanks
  10. mark66

    Making Lox a picture guide.

    3 days in the fridge. 3 hours of refresh and 6 hrs in the fridge with fan on. Turned out great and tastes good. One question I do have, when I buy lox at Sams club I don't need to slice it. It comes apart in layers like pealing an onion. Nice little sheets to put cream cheese on it , roll it and...
  11. mark66

    Ready for Winter???

    Are you sure you didn't mean 13 Racks? 3 racks (4x4x16") equals 1 cord. Cord is 4x4x8.
  12. mark66

    Just Seasoned My New .40"Masterbuilt Propane Smoker

    Just burn the chicken and NOT your Butt.
  13. mark66

    My first cold smoked salmon in my Big Green Egg

    So you made lox. Looks good. I just made mine and now it's in the fridge overnight. I used this recipe. http://www.smokingmeatforums.com/t/87043/making-lox-a-picture-guide
  14. mark66

    Making Lox a picture guide.

    You are right about removing skin. Had mine in a fridge for 48 hrs and i had to take the skin and back in the fridge for at least 24 more hrs.The skin on this salmon is like bottom of my shoes.
  15. mark66

    Tattoos

    The only ink I have is when my pen leaks in my pocket.
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