This site has suffered recently due to my health – even posts that were on the older version of the site haven’t made it across to this one as they need higher resolution photos making of the processes.

However, my very good friend and fellow moderator on the (now defunct) Sausagemaking.org forum, Paul Weipert, has just retired and has volunteered to help out.

Paul has a scientific background and knows all the terms that I refer to as thingies and other vague words – he knows all the posh names.

He knows his haemoglobin from his myoglobin!

His first couple of posts are chicken-based for all you health-conscious people out there.

Welcome aboard, Paul.