Jim

Bull-clip from nostr:npub1cn4t4cd78nm900qc2hhqte5aa8c9njm6qkfzw95tszufwcwtcnsq7g3vle Mailbag Monday. It's a great show, give it a try! https://www.youtube.com/watch?v=8Iv5teYS2q8

As fall approaches, it's coming I promise. It's almost time to start cold smoking again. Cold smoking it typically done under 80°F, lower temps are better. Anything can be cold smoked that doesn't need to be cooked. This batch is black pepper and roaster pecans. Cheese, butter, boiled eggs, chocolate chips, and salmon are also great options. If it's under 42°F you can smoke meats like hamburger before adding them to casaroles or sauces. It can be done in almost anything including a cardboard box (protect it from the smoldering wood pellets). I made this box out of scrap wood (no pressure treated woods), ¼" plywood, 4 copling racks, 4 silicone screens, a baking sheet, and a metal strainer. Most foods only need about two hours of smoke, cheese is better "aged" in vacuum bags, im the fridge, for about six weeks after smoking. Hope you all enjoy the idea and maybe try it out.

Hey nostr:npub1t6el40knsq8hmrpr0m6tt3t0tr4pdeyhlt2qelwhgtwawddqx0xsv03scu what am I doing wrong? Stratum set to solo.ckpool.org: 3333✅ Worker will not set to 3Gk1GfP3bHA6M2ZzK5mHdqbWN1iNsqAenH.mybtcaddress Its about 14 characters longer than my AvalonNano will accept. I'm using a bc1 btc address.