Protein Is Everywhere… But Canadians Have Been Doing It Right All Along
Walk into any grocery store and you’ll see it:protein in everything. Cereal, snacks, drinks—even dessert. About 7 in 10 Canadians say they want more … Read more
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
Prepping Pork Cutlets with Francine from Cluck ‘n Cleaver
How to choose your Victorinox Knife
Remember when you were a kid and the coolest thing to have was a Swiss Army Knife? Likely it was your most … Read more
Tips for Using Collagen Casing for Homemade Sausage
Why does Collagen Casing burst so often? What am I doing wrong? Collagen casing is either your best friend or worst enemy. … Read more
Sausage-Making 101: Common Issues
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
What are Sodium Erythorbate and Ascorbic Acid used for?
Sodium Erythorbate, and Ascorbic Acid are known as “Cure Accelerators”. When used they directly accelerate the nitrite (NO2-) conversion (actually, a reduction … Read more
Podcast: How to Make Sausage at Home
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
