How to choose your Victorinox Knife
Remember when you were a kid and the coolest thing to have was a Swiss Army Knife? Likely it was your most … Read more
What are Sodium Erythorbate and Ascorbic Acid used for?
Sodium Erythorbate, and Ascorbic Acid are known as “Cure Accelerators”. When used they directly accelerate the nitrite (NO2-) conversion (actually, a reduction … Read more
How to Care for Carbon Steel Grinder Plates and Knives
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
Dry-age steak at home with Umai
Age your beef at home with Umai Dry® Steakhouse Quality Beef at Home If you have ever had the privilege of enjoying … Read more
Top 100 Items – High Caliber’s online sales
Save time, shop online – all your butcher, hunter and packer supplies in one convenient place We ship across Canada! To celebrate … Read more
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, … Read more
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
Making the most of your freezer wrap & butcher paper
As fellow Canucks, we know about freezer burn and the importance of quality products to keep out the cold. Well, you know … Read more
Ask an expert!
Q. What’s the easiest way to use my jerky nozzle attachment to form strips of ground jerky? A. Summer is here and … Read more
