High Caliber

Pork Trim vs Pork Fat: Know your cuts

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Pork Trim vs. Pork fat High Caliber know your meat block

If you’re new to sausage-making you may be wondering about a few terms such as pork trim, pork fat and meat block. Sausage-making is an art, perfected over time with trial and error. But there is definitely a science to it, and you need to know the basics to ensure your masterpiece not only tastes … Read more

Sous Vide Egg Jars with Sausage

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Egg Jars with Breakfast Andouille 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 as it’s easy to adjust to individual tastes. Lactose intolerant? Skip the cheese. Keto? Skip the toast and tater tots. Don’t have a yellow pepper? Skip it! The point is, you can have … Read more

How to Use Collagen Sausage Casing

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high caliber blog handling procedure collagen sausage casing

What are the benefits of Collagen Casing? This edible manufactured casing has different options depending on if you’re making a fresh or a smoked sausage. Fresh Collagen Casing Fresh Collagen Casing (cannot be smoked) sold in 22 or 30mm sizes for breakfast, maple, Italian, bratwurst. This type of collagen casing is best for fresh or … Read more

Natural Sausage Casing Safe Handling Procedures

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high caliber blog handling procedure natural sausage casing

Natural Sausage Casing by High Caliber Products High Caliber provides high-quality, traditional natural sausage casing that non-manufactured. The sausage stays tender, juicy and fresh. There are many benefits to Natural Casing: Variable permeability allows the product to “breathe” Experience a distinctive “snap” that only natural casing can provide Help protect and retain the fine flavor … Read more

Sausage Making: 5 Steps of Cooking

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Join High Caliber Instructor Chris Giffen as he teaches Mantracker Terry Grant the 5 Steps of Cooking.

Many DIY sausage-makers like to smoke their sausage. Find out the tips to do it like a pro! Chris Giffen shows you step-by-step how to get that perfect result.

Did you know there are 5 Steps to Cooking?

Here are Chris Giffen’s pro tips for achieving the perfect smoked sausage:

  1. Reddening
    Set the cure to achieve desired colour. Warm the sausage at about 50 degrees Celcius.
  2. Drying
    Increase the temperature and trap the proteins in the casing.
  3. Smoking
    Get the flavour! Smoke at about 70 degrees Celcius for about an hour and a half .
  4. Cooking
    Cook the smoke flavour into the sausage. Raise the temperature of your smokehouse to about 85 degrees Celcius until you have an internal temp of 71 degrees Celcius to achieve food safety (dependent on the diameter of your sausage; this phase can take as little as half an hour up to 7 or 8 hours.)
  5. Showering
    Cool the sausage and stop the cooking process. Prevent casing from wrinkling.

If you are new to sausage-making, click here for a great article How to Make Sausage at Home, A Step-by-Step Guide.

Want more pro tips for your home processing endeavours? Click here to sign up for our newsletter and be the first to know when new products, events and tips are released.

How to Care for Carbon Steel Grinder Plates and Knives

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Mineral Oil to Maintain Your Processing Equipment

If you have used High Caliber’s preferred plates in your meat grinder, you may have experienced a not so happy surprise when you’ve come back to use them after a period in storage. Many beginner sausage-makers and amateur chefs are used to working with stainless steel knives and tools and are unaware of the fact … Read more

Top Priority Food Allergens in Canada

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food priority allergens

What are Food Allergies? Food allergies affect an estimated 3 million Canadians, with approximately half of those being children. You may not have a food allergy in your household, but many of us have someone within our circles that does. If you’ve ever been tasked with providing a “safe snack” for a school activity or … Read more

Dry-age steak at home with Umai

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umai dry age steak

Age your beef at home with Umai Dry® Steakhouse Quality Beef at Home If you have ever had the privilege of enjoying a steak at a high-end steakhouse, you know that nothing compares to a perfectly prepared and properly aged cut of beef. If you’re lucky enough to have experienced such a treat, you also … Read more

I would like to try making sausage at home, what do I need to get started?

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fresh sausage made in the high caliber kitchen

How To Make Sausage at Home, A Step-by-Step Guide So many people are looking to make sausage at home, but they don’t know what they need to get started. Making your own sausage is a great way to provide a healthy food option in an affordable fashion. There are so many variables to sausage-making, it is hard … Read more

Top 100 Items – High Caliber’s online sales

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Save time, shop online – all your butcher, hunter and packer supplies in one convenient place We ship across Canada! To celebrate the 100th edition of our newsletter, we thought we’d share the top 100 selling items in our online store. CASING, FIBROUS 75mm x 24″ – click here to buy now FRESH CHORIZO (330g/PKG) … Read more