Hi all,
I posted on here a couple of months ago and immediately got the answers I was after which was great. Since then I have been working my way through some of the posts and all the wonderful information. I thought it was about time I introduced myself.
I am a Brit living in China. I have been making sausages for my colleagues and friends for about 2 and a half years now with quite a good following. I have recently added bacon to my repertoire. The first two attempts have gone down well which is great. I am very keen to learn more about bacon and sausage making and curing to develop my little side business (hubby wont let me give up work yet).
Thanks,
Clair