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

Which of the following is NOT one of the five steps of cooking when smoking a sausage?

reddening

linking

drying

cooling

showering

2 / 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

3 / 8

Which is NOT a way to remove the “gamey” taste of wild meat?

Cooling the carcass quickly

Removing the scent glands from the ankles of big bucks

Turning it into steaks and roasts

Adding seasonings like garlic, black pepper and cayenne pepper

Adding pork or beef trim to your wild game sausage

4 / 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

5 / 8

Which of the following is NOT a great way to cook your bacon?

microwave

air fryer

deep fryer

stove top

oven

6 / 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

7 / 8

Which statement best describes the importance of dehydration in jerky-making?

to concentrate the flavor and inhibit bacteria

to give it a tough, leathery feel

to inhibit flavor and concentrate bacteria

to make it lighter and easier to carry when hiking

none of the above

8 / 8

The casing type most commonly used for fresh sausage is:

fibrous

cooking

natural

collagen

it depends on the meat block

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.

Harvest Your Own

Alberta Outdoorsmen

iHunter AB

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.