Richard Audet

G'day all. A couple of questions and a comment. Q.1 for Doc-G: I live in Australia as well and having a hard time (ie. entirely unsuccessful) finding a source for Bactoferm. Where do you source from? Q.2 What does everyone do with all this product??? My family can plow through the bacon fairly reliably but, my god!, the quantity I see would cover us a good part of the year! Not to sound cheap but I'm reluctant to be handing all the work and expense as gifts to family and friends on a regular, ongoing basis. On the other hand, banging it out makes for good practice and opportunities for testing. Comment: Boudin Noir has been removed from all plans going forward!! Wife would have my .... if ever she walked in on our kitchen looking like that! So glad it wasn't me! Cheers all and thanks for all the advice throughout this (and previous charcuterie) thread. Richard