The Value of Processing Your Own Wild Game
For many hunters, bringing home wild game is about more than the hunt. Processing your own meat gives you greater control over … Read more
Pepperoni Smoking Guide: How to Make Safe, Flavorful Homemade Pepperoni
If you’re making homemade pepperoni, the smoking process is what transforms seasoned ground meat into the firm, tangy, beautifully coloured product everyone … Read more
Steph’s Bacon Makin’ Blitz: Bacon Making for the Home Processor
A step-by-step guide for homemade bacon Welcome to Steph’s bacon-makin’ blitz! If you’re ready to dive into the world of homemade bacon … Read more
Sausage Making with High Caliber
Recently, Amanda from our Edmonton office purchased a side of pig and of course, had some sausage making to do! We were … 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 should I tie off sausage ends… Sausage Clips, Twine or Knots?
When to Use Clips to Tie Off Sausage Sausage clips are generally used when making salami. They only truly need to be used … 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
Tips for Using Collagen Casing for Homemade Sausage
Why does Collagen Casing burst so often? What am I doing wrong? Collagen casing is either your best friend or worst enemy. … Read more
Sausage-Making 101: Common Issues
Here are the top issues that our sausage-making enthusiasts report and Aaron’s best recommendation for preventing these common mistakes. Crumbly Sausage Cause … 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
