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Posted: Fri Jul 04, 2014 02:32
by oneills
Does anyone have the email address of the local CRH office handy ? If so could they post it here or in the Ozzie resourse section

Posted: Fri Jul 04, 2014 03:42
by ursula
Hi Steve,
This is the one I emailed:
Good luck!

Posted: Fri Jul 04, 2014 07:48
by Chuckwagon
Hey, hey, folks!
CRH has a cool site map for every continent. Their universal world map is at this link: ... tions.html
The neat thing is just find where you live, click on the symbol on the map, and up pops an address with a photo of the place. There's one in Melbourne at:

Victoria, Australia
Chr. Hansen Pty. Ltd.
49 Barry Street
3153 Bayswater, Victoria
Go to office... (When the page comes up, be sure to click on these words)
Phone: +613 9762 9600
Fax: +613 9762 9700
E-mail: aucustomerservice(at)

There's also one in Royal Park, S.A.
Chr. Hansen Pty. Ltd.
6 Brandwood Street
Royal Park, South Australia
5014 Australia
Go to office... (When the page comes up, be sure to click on these words)
Phone: +618 8240 0800
Fax: +618 8240 4522
E-mail: aucustomerservice(at)

Posted: Fri Jul 04, 2014 09:08
by oneills
Thanks Chuckwagon

Posted: Sun Jul 06, 2014 08:19
by ursula
Hi Steve,
I'm getting ready to plan my next attempt at salami and like the look of your cacciatore and calabrese recipes. Just had a couple of questions:
Do you grind your black pepper or use cracked?
Also I notice that you don't use a starter culture in your Calabrese. Why would that be? Is it traditional?
And finally, what hot pepper/sweet pepper sauce did you use?
Thanks Steve

Posted: Mon Jul 07, 2014 11:01
by oneills
Hi Ursula
I always use cracked pepper unless a recipe calls for otherwise. This year I used Aussie Pepper which I bought when in Milawa.
I only used a starter culture in the cacciatore because a) the recipe included it and b) I wanted to make sure the couple of large ones I did cured properly and the smaller ones are ready early. I don't use any in the calabrese . It is traditionally not used plus the salami will be sweeter.
There are a couple of different sauce you can use. A photo is easier.
All the ingredients are available in Morwell at Marinos Deli in Church St. They sell bulk cracked black pepper, paprika, chilli flakes, casings, netting and the pepper sauce.




Posted: Wed Jul 09, 2014 00:19
by ursula
Thanks Steve,
Just preparing ingredients for 5 salamis tomorrow, and reading through Stan Marianski's book, was wondering if, when he stipulates garlic amounts if he is referring to garlic powder or fresh. My instinct would be that it is powder, but I can't find any reference in his book as to whether that is correct. Any ideas anyone?

Posted: Wed Jul 09, 2014 05:33
by crustyo44
Hi Ursula,
I have made plenty of salamis many years ago with fresh garlic, chopped very fine and garlic powder.
Now I am leaning towards stewed garlic in some water and the lot blitzed, like I do in Csabai.

Posted: Wed Jul 09, 2014 07:06
by ursula
Thanks Jan,
Salamis are on hold for the moment. I just checked my three freezers and I'm short on pork.
Trip to the market next Friday!

Posted: Wed Jul 09, 2014 11:38
by oneills
I think i would go with powered garlic or stewed as Jan suggested. Be aware though that powered garlic is stronger than raw and you will need less