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 […]
Continue readingMore TagKnow 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
Continue readingMore TagBacon Stuffed Cheese Burgers
Ingredients 1¼ lbs ground beef or wild game (approximately 20% fat content) 1.32oz High Caliber Charburger or High Caliber Beef Burger seasoning binder 5oz water 4oz High Caliber High Temp No Melt Cheddar cheese 4 chopped mushrooms 2 green onions 4 slices High Caliber Dry Rub Bacon, cooked and crumbled Directions Mix ground meat, Charburger […]
Continue readingMore TagIs liquid smoke safe?
Adding Smoke Flavour Liquid Smoke Can be used in meal prep or stirred into liquid condiments. Mix into wet ingredients that require internal distribution of smokey flavour ie: sausages or meat brines. Click here for liquid smoke Powder Smoke Ideal as an addition to condiment seasonings (salts, powdered gravies, etc). Used in dry mixes that require […]
Continue readingMore TagFresh Breakfast Sausage with Apples
Fresh Breakfast Sausage with Christmas Apples INGREDIENTS: 4kg Lean Meat of your choice (try a mix of pork, game meat or beef) 1 Kg Fat pork Trim 350 grams High Caliber Breakfast Sausage Seasoning Binder (Product # Y6536) 500 grams cold water 500 grams Apple Sauce 100 grams chopped apples (peeled and soft dehydrated works […]
Continue readingMore TagHigh Caliber Black Friday Specials 2018
Black Friday Sale! 2 Days: Thurs Nov 22 & Fri Nov 23 * Additional in-store savings on Collagen casing, Victorinox Knives, Gluten Free Spice Blends, Stuffers, Meat Bandsaws & Meat Grinders! Click here for a listing of products that will be on sale IN STORE only on Thursday, Nov 22 and Friday November 23. […]
Continue readingMore TagHow to Process Your Big Game at Home
Best practices for big game processing at home Food Safety: Keep everything cold. Bacteria starts to grow around 40 degrees. If you don’t have a walk-in cooler or cold enough temps, ask us about a CoolBot, which can transform your space. Cooler meat is easier to work with as well. Work with gloves on, it will […]
Continue readingMore TagFLAMING JALAPENO CHEDDAR SMOKIES
FLAMING JALAPENO CHEDDAR SMOKIES INGREDIENTS: 10 LBS (4.54kg) Meat Block of your choice (try a mix of pork, game meat or beef) (1) pkg 12.7 oz (365g pkg) of High Caliber Jalapeno Smokie Sausage Binder, Seasoning & Cure 1 LB (454g) High Caliber High Temp No Melt Cheese 16oz (454g) Ice-cold Water (strain ice) 32/35mm Natural […]
Continue readingMore TagInternal Temperature Guide for Cooking Meat
How to know when your meat is ready You need to know the internal temperatures of the foods you are cooking. Many variables go into cooking times that it can be hard to determine when your meat is done. The biggest mistake most home cooks make is not to account for resting time. Many don’t […]
Continue readingMore Tag