Blog
New! Bacon Mac 'n Cheese & General Tso Bratwurst Seasonings
Introducing two new flavors to our line of gourmet bratwurst and fresh sausage seasonings.
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Introducing Two New Snack Stick Seasonings
We're excited to introduce two new flavors to our line of gourmet snack stick seasonings.
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Beyond the Blend: No. 500 Summer Sausage
A customer favorite and best-seller, our No. 500 Blue Ribbon Summer Sausage seasoning is called Blue Ribbon for a reason.
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Beyond the Blend: No. 0009 Tackle Box
IT'S REEL GOOD.
Unlike other proteins, the flavors of fish and seafood can vary greatly based on what type you're co...
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Beyond the Blend: No. 491 Seven Pepper Snack Stick
Heat Seekers
You'd have to dive into some deep psychiatry to discover why anyone would willfully eat fire. And yet we...
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Beyond the Blend: No. 0019 Open Sesame
Open Sesame Everything Bagel is the perfect blend of savory onion and garlic, enhanced with nutty sesame and poppy seeds and just the right amount of salt.
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PS Seasoning Named Flavor Innovators at the 2019 Food & Drink Awards
PS Seasoning is excited to be the recipient of two awards in LUXlife magazine's 2019 Food & Drink Awards.
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PS Holiday Gift Guide
No matter what time of year, there are few things as special as preparing and sharing a meal with those you love. And luckily, we have several items that go into making these memories.
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Movember for Men's Health Awareness - PS Gives Back
Movember, No Shave November is more than just a challenge. It's an opportunity to bring awareness to men’s health, fr...
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PS Seasoning Supports Bahamas Relief Efforts
PS Seasoning has joined Bass Pro Shops and industry partners in donating $10,000 to hurricane relief efforts in the B...
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Beyond the Blend: Wild Game Seasoning
Every outdoorsman knows the pride of seasoning a freshly harvested trophy meat. That’s where our all-purpose Wild Game Seasoning shines. Whether you're firing up the smoker or grilling it over the fire at Deer Camp, it’s the best wild game rub for elevating cuts like moose, duck, wild boar, or any big-game haul.
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