Cooking in Canada: Honouring German Sausage Traditions in Strasbourg, SK
When it comes to sausage making, few traditions are as respected — or as time-tested — as those rooted in German craftsmanship. … Read more
Making Hamburger Patties at Home with High Caliber Products
With grilling season fast approaching, we want to make sure you’re armed and ready to craft the perfect burger. Whether you’re feeding … Read more
Making homemade Hot Italian Sausage from scratch
Making your own hot Italian sausage at home is a rewarding and flavorful experience. By customizing the spice blend to your personal … Read more
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
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
Prepping Pork Cutlets with Francine from Cluck ‘n Cleaver
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
Making a smokie without a smoker: How to with High Caliber Instructor Aaron McLaughlin
Home processing question for the sausage-making experts: A customer wants to make a Smokie without a smoker… They would like to use … Read more
Sous Vide Brisket Lunch
Sous Vide The best way our staff can be of assistance to you is by actually knowing about the products we sell. … Read more
