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 … Read more
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 … Read more
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 … Read more
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 … Read more
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 … Read more
Bacon 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 … Read more
Is liquid smoke safe?
Adding Smoke Flavour Liquid Smoke Can be used in meal prep or stirred into liquid condiments. Mix into wet ingredients that … Read more
Fresh 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) … Read more
How 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 … Read more
