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
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
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
Knife Sharpening – Tools for your tools
Fall is a busy time for processing your garden and now hunting season is upon us! Both passions involve having the correct … Read more
