Learning Centre

Expert Techniques and Tips for Processing & Preserving

New to processing?

Test Your Knowledge

Enjoy our interactive quiz and test your sausage-making knowledge!

1 / 8

The best way to maintain your carbon steel grinder plates and knives is to:

avoid the dishwasher

dry them thoroughly after washing

store them with a light coat of mineral oil in an airtight container

all of the above

none of the above

2 / 8

The casing type most commonly used in making pepperoni is:

fibrous

cooking

natural

collagen

none, pepperoni does not have casing

3 / 8

In sausage-making, it is a good rule of thumb to use approximately how much salt per kilogram of meat?

5 – 10 grams

15 – 20 grams

25 - 30 grams

35 - 50 grams

none

4 / 8

To prevent a shriveled sausage casing on your smoked sausage, you should:

make sure your mixture is super tight in the casing when stuffing

shower and cool your creation as soon as it comes out of the smokehouse

allow your creation to cool at room temp after it comes out of the smokehouse

use cooking casing

set your smoker to the highest temp possible for the last half an hour of smoking

5 / 8

Proteins extract most effectively at a temperature of approximately:

4 degrees Celsius

0 degrees Celsius

10 degrees Celsius

temperature is not a factor in protein extraction

as warm as possible without cooking the meat

6 / 8

When curing meat, which of the following might cause rancidity?

Salt used contained heavy metal impurities

An air leak in your packaging

Light exposure and/or extended shelf life which leads to bacterial enzymes

All of the above

None of the above

7 / 8

Deheated Mustard:

has no flavour

has outstanding antioxidant and antimicrobial properties

can be used as a binder in sausage-making

all of the above

none of the above

8 / 8

When using Umai Dry for dry aging steak at home, it is best to:

remove all fat and bones in the meat

depends on the cut

use the leanest meat possible

vacuum seal it

age with fat on and bone in

Your score is

Learn with experts in our Sausage Making Classes

When you want a hardcore class to learn both Fresh and Smoked sausage techniques…look no further! Learn all of the components to make a consistently wonderful sausage.

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High Caliber’s very own custom Sausage Blends. Pre-packaged for your convenience, these formulations include cure and come in all the traditional sausage flavours. Gluten-free and allergen-free options available too!

For the more adventurous home processor, our “from scratch” recipes help you to build your own sausage using spices and pantry staples. Follow along with our sausage-making experts and feel confident in the outcome.

Try your hand at a ham or a brisket. Or get a slab and make your own bacon! This compilation of recipes will make you the most popular host on the block (or the range road!); fire up the smokehouse!

We’re pretty sure us carnivores could be satisfied with sausage and treats from the smokehouse, we realize that a bit of variety in the meal is good too. Here are some of our fave meals and sides to complement your creations.

Improve your meat processing and curing skills

Visit our library of videos from our experts in the High Caliber Kitchen

Learn from Chris Giffen of High Caliber and Terry Grant ManTracker

Learn from Francine of Cluck ‘n Cleaver as she made Schnitzel.

Learn from Chris our knife expert and rep for Zwilling J.A. Henckels.

Learn from our Partners

So many people have knowledge to share, here are some of our favourites.

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Harvest Your Own

Based out of Alberta, Canada, Harvest Your Own is a channel dedicated to making hunting more approachable for new hunters, while still offering lots for experienced hunters.