Hunting & Processing with PS Seasoning
Tag it. Process it. Season it.
You earned it. Now make it worth the freezer space. Guides, recipes and gear for every step from the field to the table.
NEW THIS SEASON
FROM THE FIELD TO THE TABLE
Sausage Making
01
The craft itself. Fat ratios, casings, cures, binders and how to take your processing up a notch.
Jerky Advice
02
Whole muscle and ground jerky. Cure, slicing, drying schedules and the gear to do it.
Snack Stick Guide
03
Casings, cure, fat ratio and the smoke schedule that gets the snap right. Plus troubleshooting to save the batch.
Field to Freezer
04
Tips for processing your harvest, and the seasonings and recipes built for it.
Deer Camp Harvest Collection
Seventy-five products for processing season, in one place.
WILD GAME RECIPES
Ten-Point Venison Chili
The easy one. Uses up ground venison.
Grilled Venison Loin
The one people photograph.
Pickled Venison Sausage
The one that ends up in a bloody mary.
WATCH
Venison Jalapeno Cheddar Summer Sausage
Venison and pork, jalapeno and high-temp cheddar, with culture for the classic tang.
How to Make Venison Bacon
Ground venison and pork, cured, reformed and smoked. Slice it and fry it.
