BBQ & Sausage Making Tips – Blog – PS Seasoning

Ask a Sausage Maker: Simple Smoke Schedule

The fastest way to ruin a batch of sausage you just spent all day on? Cranking the smoker to 180°F and walking away. Chef Jed on why a staged smoke schedule is the difference between mahogany, juicy links and pale, shriveled ones.

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...

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: How Much Cure Do You Actually Need?

Cure helps cure helps set color, retain flavor, and control pathogens but it's hard to know how much to use. Our calculator does the math for you.

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.

Pineapple Inclusions: How to Manage Bind Integrity in Snack Sticks

Pineapple is a high-impact inclusion in globally inspired smoked products, especially in snack sticks. It's also a co...

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.