high caliber holiday gift guide

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

Sausage Making: 5 Steps of Cooking


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:

  1. Reddening
    Set the cure to achieve desired colour. Warm the sausage at about 50 degrees Celcius.
  2. Drying
    Increase the temperature and trap the proteins in the casing.
  3. Smoking
    Get the flavour! Smoke at about 70 degrees Celcius for about an hour and a half .
  4. 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.)
  5. 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.

Want more pro tips for your home processing endeavours? Click here to sign up for our newsletter and be the first to know when new products, events and tips are released.

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