Bacon Making Methods with Steph
Ah, bacon – the sizzling, savory delight that elevates any breakfast or brunch experience. At High Caliber Products, we understand the importance … Read more
Sausage Making with High Caliber
Recently, Amanda from our Edmonton office purchased a side of pig and of course, had some sausage making to do! We were … Read more
Homemade Vs Store Bought: What’s in your sausage?
Sausage Ingredients: Regular Smokies Pork Protein source Water Used primarily for texture. Sugar (Brown, Cane) Sweetener, used for flavor, as well as … Read more
How should I tie off sausage ends…Â Sausage Clips, Twine or Knots?
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
Prepping Pork Cutlets with Francine from Cluck ‘n Cleaver
Using Deheated Mustard as a Binder in Sausage
What is the best binder to use when making sausage at home? Properly made sausage does not require a binder. Correctly mixed … Read more
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
Sous Vide Brisket Lunch
Sous Vide The best way our staff can be of assistance to you is by actually knowing about the products we sell. … Read more
Pork Trim vs Pork Fat: Know your cuts
If you’re new to sausage-making you may be wondering about a few terms such as pork trim, pork fat and meat block. … Read more
Sous Vide Egg Jars with Sausage
Sous Vide Egg Jars with Breakfast/Andouille Sausage Looking for more healthy meal options for your family? This adaptable recipe is a crowd-pleaser … Read more
