We are excited to share some updates on the recent changes to our showroom operations and how they allow us to continue ... Read more

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

Welcome to the “High Caliber Sausage Making” blog. We recently released our video series with High Caliber Instructor Chris Giffen, joined by ... Read more

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

Ah, bacon – the sizzling, savory delight that elevates any breakfast or brunch experience. At High Caliber Products, we understand the importance ... Read more

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

Recently, Amanda from our Edmonton office purchased a side of pig and of course, had some sausage making to do! We were ... Read more

Sausage Ingredients: Regular Smokies Pork Protein source Water Used primarily for texture.  Sugar (Brown, Cane) Sweetener, used for flavor, as well as ... Read more

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

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

Remember when you were a kid and the coolest thing to have was a Swiss Army Knife? Likely it was your most ... Read more

Why does Collagen Casing burst so often? What am I doing wrong? Collagen casing is either your best friend or worst enemy.  ... Read more

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

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

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

We have learned about the most fantastic organization – Knitted Knockers Alberta. The organizer’s had caught wind about our sensational vacuum bags ... Read more

What is the best binder to use when making sausage at home? Properly made sausage does not require a binder.  Correctly mixed ... Read more

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

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