Rendering Beef Fat: What to Do with Leftover Chunks
If you’ve been rendering beef fat (tallow) and still have chunks left after 24 hours using the wet method, you might wonder … Read more
Healthier Living: Benefits of Home Processing and Meat Curing
In the quest for healthier living, weight-loss medications are becoming a popular ally, subtly reshaping the food landscape. But this doesn’t just … Read more
Bacon Making Methods with Steph
Ah, bacon – the sizzling, savory delight that elevates any breakfast or brunch experience. At High Caliber Products, we understand the importance … Read more
Homemade Vs Store Bought: What’s in your sausage?
Sausage Ingredients: Regular Smokies Pork Protein source Water Used primarily for texture. Sugar (Brown, Cane) Sweetener, used for flavor, as well as … Read more
How to Avoid Common Issues when Curing Meat at Home
Curing meat at home is a great way to preserve wild game or save money on your grocery bill. But it’s only … Read more
Podcast: How to Make Sausage at Home
Harvest Your Own’s Podcast will become your go-to resource for all things related to your field-to-fork experience. Guiding you to harvest, process and … Read more
Using Deheated Mustard as a Binder in Sausage
What is the best binder to use when making sausage at home? Properly made sausage does not require a binder. Correctly mixed … Read more
I am my own supply chain! A High Caliber Guide to holiday gift-giving
In a year where “supply chain disruption”, “staying home” and “shortage” are the buzz words we challenge you to MAKE YOUR OWN … Read more
Top Priority Food Allergens in Canada
What are Food Allergies? Food allergies affect an estimated 3 million Canadians, with approximately half of those being children. You may not … Read more
What’s the difference between Herbs & Spices?
An herb consists of a plant’s leaves, while spices are from any other part of the plant including the roots, stems, flowers … Read more
