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
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
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
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
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