Sausage Making Class | High Caliber Products

What are Sodium Erythorbate and Ascorbic Acid used for?

Feb 28 2024Oct 21 2022 by High Caliber

Sodium Erythorbate, and Ascorbic Acid are known as “Cure Accelerators”. When used they directly accelerate the nitrite (NO2-) conversion (actually, a reduction … Read more

Podcast: How to Make Sausage at Home

Feb 28 2024Jul 28 2022 by High Caliber

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

Feb 24 2022Feb 24 2022 by High Caliber

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

Feb 28 2024Dec 21 2021 by High Caliber

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

How to make sausage at home: Sausage-Making Video Tutorials

Feb 28 2024Nov 26 2021 by High Caliber

Nothing beats in-person instruction when it comes to a hands-on activity like sausage-making, we know! Gathering with fellow processors is a great … Read more

Sausage Making Instruction: Food Safety | High Caliber

Feb 28 2024Aug 20 2021 by High Caliber

High Caliber Sausage-Making Instructor, Chris Giffen, teaches Food Safety

Pork Trim vs. Pork fat High Caliber know your meat block

Pork Trim vs Pork Fat: Know your cuts

Feb 28 2024Jun 23 2021 by High Caliber

If you’re new to sausage-making you may be wondering about a few terms such as pork trim, pork fat and meat block. … Read more

Sausage Making: 5 Steps of Cooking

Feb 28 2024Feb 25 2021 by High Caliber

Join High Caliber Instructor Chris Giffen as he teaches Mantracker Terry Grant the 5 Steps of Cooking.

Many DIY sausage-makers like to smoke their sausage. Find out the tips to do it like a pro! Chris Giffen shows you step-by-step how to get that perfect result.

Did you know there are 5 Steps to Cooking?

Here are Chris Giffen’s pro tips for achieving the perfect smoked sausage:

Reddening
Set the cure to achieve desired colour. Warm the sausage at about 50 degrees Celcius.
Drying
Increase the temperature and trap the proteins in the casing.
Smoking
Get the flavour! Smoke at about 70 degrees Celcius for about an hour and a half .
Cooking
Cook the smoke flavour into the sausage. Raise the temperature of your smokehouse to about 85 degrees Celcius until you have an internal temp of 71 degrees Celcius to achieve food safety (dependent on the diameter of your sausage; this phase can take as little as half an hour up to 7 or 8 hours.)
Showering
Cool the sausage and stop the cooking process. Prevent casing from wrinkling.

If you are new to sausage-making, click here for a great article How to Make Sausage at Home, A Step-by-Step Guide.

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