BBQ & Sausage Making Tips – Blog – PS Seasoning

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.

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...

Why Is My Brisket Dry and Tough? 6 Causes and How to Fix It

Dry, tough brisket is the most common BBQ failure. PS Seasoning diagnoses 6 causes - overcooking, under-resting, wrong grade, skipping the wrap - with specific fixes for each.

How to Get More Smoke Flavor From an Electric Smoker

Get more smoke flavor from an electric smoker: match wood to protein, hit the 95°F to 135°F absorption window, and prep the sawdust pan to burn clean.

Thermal Processed Dry Aged Charcuterie

Making homemade charcuterie is easy with a smoker and a Reserve 50 or Reserve 100 Dry Ager. Follow our general guidelines for aging fermented and processed salami, chorizo, or pepperoni.

Dry aged charcuterie and salami hanging in a dry ager

Smoking & Dry Aging: A Match Made in Meat Heaven

Explore the benefits of combining smoking and dry aging to elevate your meat game. From charcuterie to whole muscle cuts, learn how a Reserve 50 or Reserve 100 Dry Ager pairs with smoking for incredible results.

Dry Aged Beef: Why All the Hype?

Dry aging has taken the culinary scene by storm. Learn why dry aged beef tastes better than wet aged, and how you can achieve steakhouse-quality results at home with a Reserve 50 or Reserve 100 Dry Ager.

Homemade Breakfast Sausage Made Easy

Nothing can get us out of bed on a Sunday morning faster than a full breakfast spread. Especially when it includes a ...

Cures, Nitrites, & Cure Accelerators: An Overview

What's the deal with sodium nitrite? Is it the same as sodium nitrate? Is it safe to consume? Do I need to use a cure...

Inclusions in Sausage Making: Benefits of Extending Your Meat Block

Discover how adding real inclusions—like cheese, pasta, dried fruit or jalapeños—to your sausage not only enhances visual appeal, texture and flavor recognition, but also extends yield, improves moisture retention, and justifies premium pricing.

Understanding Fermentation Cultures vs Citric Acid

If you're aiming to achieve that signature "fermented tang" found in dry-cured sausages, you'll need to delve into th...

How to Make Homemade Venison Summer Sausage

Learn how to make delicious, tangy homemade deer summer sausage with our tried and true Jalapeno Cheddar Venison Summer Sausage recipe. This cured sausage can be made with a mix of pork, beef, or other combinations of wild game to craft the ultimate homemade sausage.