High Caliber 
Sodium Erythorbate, and Ascorbic Acid are known as “Cure Accelerators”. When used they directly accelerate the nitrite (NO2-) conversion (actually, a reduction reaction itself) to NO. This means sodium erythorbate speeds up converting nitrite to nitric oxide, so more nitric oxide will be available to react and create the cured meat color, in a shorter … Read more
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 cook your own ethically-sourced, wild Alberta protein. Join Brad Fenson as he talks to High Caliber’s Marketing Manager, Leanne Mein and Sausage-Making Instructor, Aaron McLaughlin. From handling your wild game to product selection to … Read more
We have learned about the most fantastic organization – Knitted Knockers Alberta. The organizer’s had caught wind about our sensational vacuum bags through some hunting buddies and they had a proposition:Could High Caliber Products extend them a discount on vacuum bags to help cancer survivors? Well that was the gist of it, anyway. Here’s the … Read more
What is the best binder to use when making sausage at home? Properly made sausage does not require a binder. Correctly mixed sausage with appropriate water levels will bind all on its own. Most people making homemade sausage are looking for a nutritious, wholesome product with the fewest amount of additives. Limiting the number of … Read more
A customer wants to make a Smokie without a smoker… They would like to use collagen casing for this process. Can you advise if they should use the Fresh Collagen Casing or the Processed casing? Also, if they cook the sausage in the oven, should the cure be added? They were adding a liquid smoke … Read more
Nothing beats in-person instruction when it comes to a hands-on activity like sausage-making, we know! Gathering with fellow processors is a great way to spend a Saturday. The NEXT BEST THING is tuning into the High Caliber Video Tutorial series with our industry expert instructor Aaron McLaughlin. This series walks you through the entire sausage-making … Read more
In a year where “supply chain disruption”, “staying home” and “shortage” are the buzz words we challenge you to MAKE YOUR OWN Christmas gifts. We realize that not everyone is crafty enough to whip up a Christmas Charcuterie Chalet (but now I bet you want to try). However, you can craft some of your tried … Read more
Thank you very much for ordering natural products from High Caliber Products. When you place an order online and select shipping, we want you to know that we take the appropriate care to ensure that your items are shipped out in a timely and safe manner. Due to the sensitive features of some natural products, … Read more
Sous Vide The best way our staff can be of assistance to you is by actually knowing about the products we sell. That’s why we encourage testing and experimenting in the High Caliber kitchen! Stephanie and the crew at the Calgary location made a sous vide brisket and chicken breasts for lunch. They wanted to … Read more