BBQ & Sausage Making Tips – Blog – PS Seasoning

Fresh vs. Smoked Kielbasa: How to Make Both Kinds of Polish Sausage

Polish sausage, also called kielbasa, comes in two camps, and the difference starts before you ever add seasoning: on...

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...

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.

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.

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.

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...

Ask A Sausage Maker: Using Binders to Reduce Shrinkage When You Smoke Meats

Ask a Sausage Maker is an educational series from PS Seasoning where Certified Master Meat Crafter and Executive Chef...

Ask A Sausage Maker: What is Encapsulated Citric Acid?

Ask a Sausage Maker is an educational series from PS Seasoning where Certified Master Meat Crafter and Executive Chef...

Ask A Sausage Maker: Water Usage In Sausage Making

Water is one of the most overlooked variables in home sausage making. Certified Master Meat Crafter Chef Jed Hanson explains how much to add, why it matters, and how to get consistent results every batch.