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

Crumbly sausage can be a result of:

too much water

not enough salt

not enough mixing

too much fat

all of the above

2 / 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

3 / 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

4 / 8

The best description of Cooking Casing is:

edible product coveted for its unique flavour

air permeable due to pinholes

best cooked in the smoker

there is no such thing as cooking casing

non-edible product commonly used for cold cuts

5 / 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

6 / 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

7 / 8

The casing type most commonly used for fresh sausage is:

fibrous

cooking

natural

collagen

it depends on the meat block

8 / 8

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

reddening

linking

drying

cooling

showering

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.