Meat Grinding; How to
A general rule of thumb is to grind lean meats two times. Grinding reduces the diameter of the muscle fibres to the … Read more
5 Fundamentals of the Smoking Process
Sausage making is one of the oldest forms of food preservation and has become an art form over the centuries. It can … Read more
Easy Burgers
Ingredients: 1 egg 1 teaspoon High Caliber Deheated Mustard 1 teaspoon Worcestershire sauce 1 tablespoon High Caliber Granulated Onion 1½ teaspoons High Caliber Granulated … Read more
Apricot Glazed Ham
INGREDIENTS: 1 fully cooked ham (6 to 7 pounds) Glaze: 12oz apricot jam ½ tsp High Caliber Ginger â…› tsp salt 1 … Read more
Mixing: How to mix for proper extraction
Lean muscle tissue (meat) contains several proteins that serve different functions. Myofibrillar proteins (muscle fibre proteins) are responsible for muscle contraction … Read more
Olympic Breakfast of Champions
Ingredients: 1lb Red Potatoes 1 medium sweet potato 1 medium chopped onion 1½ C High Caliber mild or spicy Italian sausage 1 … Read more
Water – An Essential Ingredient
Water is essential for creating a “great” sausage batter, ultimately improving quality and consistency. By using distilled or filtered water, we can … Read more
Homemade Spicy Italian Sausage
How to Make Homemade Spicy Italian Sausage (Vegan, Soy-Free and Gluten-Free) These sausages are firm enough to hold up on the grill. … Read more
Sausage Stuffed Christmas Peppers
INGREDIENTS: 6 large bell peppers (red & green) 1 pound of High Caliber Mild Italian Sausage 1 large onion, chopped 2 (10.75 … Read more
Elk and Quinoa Stuffed Bell Peppers
The red, orange and yellow peppers infuse their sweet flavor into the elk. And when you blend together caramelized onion, garlic and … Read more
