Rendering Beef Fat: What to Do with Leftover Chunks
If you’ve been rendering beef fat (tallow) and still have chunks left after 24 hours using the wet method, you might wonder … Read more
High Caliber: Basic Sausage Making
Welcome to the “High Caliber Sausage Making” blog. We recently released our video series with High Caliber Instructor Chris Giffen, joined by … Read more
Healthier Living: Benefits of Home Processing and Meat Curing
In the quest for healthier living, weight-loss medications are becoming a popular ally, subtly reshaping the food landscape. But this doesn’t just … Read more
Bacon Making Methods with Steph
Ah, bacon – the sizzling, savory delight that elevates any breakfast or brunch experience. At High Caliber Products, we understand the importance … Read more
