O Salami-o

By 9.20am I had four salami hanging to start the activation of the bacteria before they go out into colder air to cure for 6 weeks. Really looking forward to seeing how these come out.

Also bottled the latest batch of homebrew, just 9 bottles, but testing three different priming options.

And all that before a really nice pseudo-commute (having sorted a dodgy hub on the bike, and taken apart the cassette to clean it thoroughly) that took in 20 miles, a lunch stop with a couple of ex-colleagues, and a meeting with a recruitment agent.

Right, gotta go finish the lamb for tonight's dinner....