Streamlined Operations: Updates for Our Valued Customers
We are excited to share some updates on the recent changes to our showroom operations and how they allow us to continue … Read more
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
Steph’s Bacon Makin’ Blitz: Bacon Making for the Home Processor
A step-by-step guide for homemade bacon Welcome to Steph’s bacon-makin’ blitz! If you’re ready to dive into the world of homemade bacon … Read more
Sausage Making with High Caliber
Recently, Amanda from our Edmonton office purchased a side of pig and of course, had some sausage making to do! We were … Read more
Homemade Vs Store Bought: What’s in your sausage?
Sausage Ingredients: Regular Smokies Pork Protein source Water Used primarily for texture. Sugar (Brown, Cane) Sweetener, used for flavor, as well as … Read more
How should I tie off sausage ends…Â Sausage Clips, Twine or Knots?
When to Use Clips to Tie Off Sausage Sausage clips are generally used when making salami. They only truly need to be used … Read more
