Attention 'Smokin in Korea' - Please help!

[Sausagebuttie]

Smokin in Korea, or any other Korea based enthusiasts,

I am based in Seoul, and have decided to start making my own sausages, bacon, etc, and possibly doing some salami, pastrami, biltong, etc. I have some experience of this, but only in my native England. I wouldn't mind doing some cheese, too, but have no practical experience of this.

I would be really grateful of any Korea/Seoul related info related to this, especially the following:

1. Do you know of any god suppliers that will ship to Korea (sausage machines, casings, ingredients, cheese making kits, etc) and what kind of shipping/customs I can expect to pay? I've sent an email to sausagemaking.org, and await their reply.

2. Any suppliers in Korea/Seoul I should know about, including any particular meat suppliers you use?

3. Your experience of making air-dried hams, salamis, etc in this climate without specialist equipment.

Thanks in advance for any help guys!