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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

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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

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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.

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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

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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

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Sausage Linking by High Caliber Instructor Aaron McLaughlin

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Ground Beef Jerky Procedure

Ground Beef Jerky Procedure   Using a packaged blend can take the guess work out of the seasoning and curing of your jerky project. Most of our High Caliber Jerky Blends ( Peppered, Teriyaki, Hot n’ Sweet, Honey Garlic) are formulated for soaking strips of muscle meat in brine (water and spices). Our Alberta Beef Jerky

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Know Your Pork Cuts

Tips & Tricks of the Trade   One of the most common meats used in sausage making is pork. Many of our loyal sausage artists ask for a reference to aid in their sausage making procedures, so here you go!   CANADIAN EXPORT PORK CUT CHART

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