Thank you very much for ordering natural products from High Caliber Products. When you place an order online and select shipping, we … Read more
Sous Vide The best way our staff can be of assistance to you is by actually knowing about the products we sell. … Read more
If you’re new to sausage-making you may be wondering about a few terms such as pork trim, pork fat and meat block. … Read more
Sous Vide Egg Jars with Breakfast/Andouille Sausage Looking for more healthy meal options for your family? This adaptable recipe is a crowd-pleaser … Read more
What are the benefits of Collagen Casing? This edible manufactured casing has different options depending on if you’re making a fresh or … Read more
Natural Sausage Casing by High Caliber Products High Caliber provides high-quality, traditional natural sausage casing that non-manufactured. The sausage stays tender, juicy … Read more
Bust Outta Hibernation Isolation Customer Appreciation – April 2021 QR Codes: Scan to reveal your prize, get the coupon code and … Read more
Join High Caliber Instructor Chris Giffen as he teaches Mantracker Terry Grant the 5 Steps of Cooking.
Many DIY sausage-makers like to smoke their sausage. Find out the tips to do it like a pro! Chris Giffen shows you step-by-step how to get that perfect result.
Did you know there are 5 Steps to Cooking?
Here are Chris Giffen’s pro tips for achieving the perfect smoked sausage:
Set the cure to achieve desired colour. Warm the sausage at about 50 degrees Celcius.
Increase the temperature and trap the proteins in the casing.
Get the flavour! Smoke at about 70 degrees Celcius for about an hour and a half .
Cook the smoke flavour into the sausage. Raise the temperature of your smokehouse to about 85 degrees Celcius until you have an internal temp of 71 degrees Celcius to achieve food safety (dependent on the diameter of your sausage; this phase can take as little as half an hour up to 7 or 8 hours.)
Cool the sausage and stop the cooking process. Prevent casing from wrinkling.
If you are new to sausage-making, click here for a great article How to Make Sausage at Home, A Step-by-Step Guide.
Want more pro tips for your home processing endeavours? Click here to sign up for our newsletter and be the first to know when new products, events and tips are released.
If you have used High Caliber’s preferred plates in your meat grinder, you may have experienced a not so happy surprise when … Read more