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High Caliber Private Reserve Sausage
High Caliber Private Reserve Sausage Have you ever wanted to create a fresh sausage with your own spice blend? Attendees at our sausage-making classes love to experiment, here is a tasty recipe developed in the kitchen at High Caliber, and you might just have what you need in the pantry! Fresh Sausage Staples: Salt 15grams/kilo*
Is there an easy way to make Bacon?
Is there an easy way to make Bacon? Mmmmm…. bacon! Tips & Tricks of the Trade Everyone can make bacon! Have you ever wanted to make your own bacon at home, but don’t know where to start? Use this simple cure to rub onto pork bellies and let it sit in the cooler. Yes, that is
How to Avoid Air Pockets in Homemade Sausage
How to Avoid Air Pockets in Homemade Sausage Tips and Tricks for the Home Processor If you’ve ever made sausage at home, you may have inadvertently incorporated some unappealing air pockets in your “rope” sausage while stuffing your casing. To make sure that your sausage is nice, tight and firm before it is linked, refer
Easy Order for Fall Sausage-Making
Get ready for your game meat In time for hunting season, get ready for your game meat – order your sausage-making spice blends and casing in one easy step! For one low price, get the consumables you need for up to 125 pounds of meat… This SPECIAL OFFER includes… Your choice of five High Caliber
High Caliber Instructor Joins Team Canada for World Butchers’ Challenge
The Olympics of Meat Cheer on High Caliber sausage-making instructor, Aaron McLaughlin, while he trains to compete for Team Canada in the World Butchers’ Challenge in 2020! Defined as “a person whose trade is cutting up and selling meat in a shop”, the act of butchering seems to be a bit of a lost art.
How to Prevent a Shrivelled Sausage Casing
Tips & Tricks of the Trade: Showering & Cooling Making your own smoked sausage is a great way to stock up on handy, healthy snacks for your winter excursions, but they don’t always look as good as they taste. So how do you get the outside to look as good as the inside tastes? The
Wild Fish Chowder
Ingredients: 4 large ears fresh corn 1 yellow onion, coarsely chopped 2 carrots, coarsely chopped 2 stalks celery, coarsely chopped 4 High Caliber whole peppercorns 2 Tbsp. vegetable oil 1/4lb. High Caliber dry rubbed bacon, diced 2 russet potatoes, peeled and cut into 1/2-inch cubes 1.5 lb. fresh fish fillets, cut into 2-inch pieces Half