High Caliber 
At High Caliber Products, sustainability isn’t just a buzzword—it’s a commitment to quality, community, and tradition. Reading Western Grocer’s recent article, we’re reminded of the shared responsibility we all bear in building a more resilient and environmentally conscious food system.Read the full article › Walking the Walk Just as Kootenay Co-op Grocery Store encourages customers … Read more
A step-by-step guide for homemade bacon Welcome to Steph’s bacon-makin’ blitz! If you’re ready to dive into the world of homemade bacon with a blast of flavors, you’re in the right place. Follow along for a step-by-step guide to crafting your own mouthwatering bacon creations. Step 1: Prep First things first! Before you embark on … Read more
Seasoning the Sausage Meat Once the meat is ground, Amanda mixes in the High Caliber spice units, thoroughly coating the meat with flavor. She takes care to distribute the spices evenly for a well-balanced taste. Stuff the Sausage Casings Using the Trespade 10 LB Manual Stuffer, Amanda fills the 29/32 Natural Hog Casings with the … Read more
Sausage Ingredients: Regular Smokies Pork Protein source Water Used primarily for texture. Sugar (Brown, Cane) Sweetener, used for flavor, as well as some color development in the cooking process. Potassium Lactate Is the potassium salt of lactic acid that is used to extend shelf life of the product as it inhibits the growth of bacteria. … Read more
When to Use Clips to Tie Off Sausage Sausage clips are generally used when making salami. They only truly need to be used when making something in a large-sized casing (40 – 90 mm). Clips are fast but require the purchase of the clips themselves as well as specific pliers for application. Click here to view our … Read more
Curing meat at home is a great way to preserve wild game or save money on your grocery bill. But it’s only a worthwhile endeavor if you have palatable results. Here are a few common issues that can occur when curing meat and what to look for when these issues occur. All Cured Meats Odor, … Read more
Remember when you were a kid and the coolest thing to have was a Swiss Army Knife? Likely it was your most prized possession and even more likely you still have it today. Best known as the maker of the Swiss Army Knife, Victorinox has capitalized on its functionality, quality and innovative design to expand … Read more
Why does Collagen Casing burst so often? What am I doing wrong? Collagen casing is either your best friend or worst enemy. They must be used correctly and have little to no room for deviation. Proper Storage First, inspect that the casing was stored properly. They must be refrigerated. Casings can be vacuum sealed or … Read more
Here are the top issues that our sausage-making enthusiasts report and Aaron’s best recommendation for preventing these common mistakes. Crumbly Sausage Cause – Proper protein extraction has not been achieved, or has been broken down. The most important step in sausage making is this, so we must check the below contributors to see if 1, … Read more