Blog
Deer Processing Prep Checklist: What to Do Before You Fill a Tag
The worst time to discover your grinder plate is dull, your stuffer gasket is cracked, or you are out of cure is the ...
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Hunting and Processing
Everything for processing your harvest - venison snack sticks, summer sausage, jerky, and wild bird seasonings, plus free guides from our sausage-making team.
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Why Are My Snack Sticks Dry, Greasy, or Crumbly?
Almost every snack stick failure traces back to one of three things: fat, temperature, or time. The good news is that...
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Why Is My Summer Sausage Crumbly?
There is no worse moment in sausage making than slicing into a log after eight hours in the smokehouse and watching i...
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Venison Processing Best Practices
The satisfaction of filling your freezer with the spoils of your own hunt is matched only by processing that deer you...
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Beat High Meat Prices: Stretch Your Meat Block When Making Sausage, Snack Sticks & Jerky at Home
Higher protein costs are pushing home sausage, meat stick, and jerky crafters to make every variable in their process count. Here's where the biggest gains are hiding.
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PS Seasoning Transitions Speed Cure Products to New Dye-Free Formula
PS Seasoning is removing FD&C Red No. 3 from all Speed Cure products beginning October 12, 2026, ahead of the FDA's January 15, 2027 compliance deadline. Speed Cure will change from pink to white as inventory converts on a rolling basis, but curing performance, effectiveness, and quality stay exactly the same.
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The Science of BBQ Bark: How to Get a Perfect Crust Every Time
BBQ bark isn't luck: it's chemistry. PS Seasoning's pitmaster team explains the Maillard reaction, smoke adhesion, rub sugar content, humidity control, and the wrap decision, with step-by-step bark optimization for any smoker.
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Ask a Sausage Maker: Fat Ratio For the Win
Fat ratio is the secret weapon of experienced sausage makers. In this Ask a Sausage Maker, Chef Jed explains the sweet spot, why pork butt is the home processor's best friend, and how to handle lean wild game.
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How to Smoke Ribs Ahead of Time & Serve Them Later
Smoking ribs for a crowd? Learn the make-ahead method we used to feed 500 people: cook fully, hold warm in a cooler, and reheat to serve every plate fresh.
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Ask a Sausage Maker: Casing Types Explained
Three casing types, one simple rule: if you can eat it, it's natural or collagen — if you peel it off, it's fibrous. PS Seasoning breaks down when to use each one so your next batch of brats, snack sticks, or summer sausage comes out right.
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Meat Smoking Temperature Guide
In smoking, time is an estimate. Temperature is the truth.
Every pit has its quirks. Every piece of meat is different...
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