BBQ & Sausage Making Tips – Blog

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.

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.

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.

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.

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...

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.