BBQ & Sausage Making Recipes – PS Seasoning

How to Make Dry Cured Salami at Home

Learn how to make dry cured salami at home with pork butt, #385 German Salami Seasoning, and a 4-8 week dry age. Firm, tangy, and charcuterie-board ready.

Dry Aged Pork

Dry aging pork is not as common as dry aging beef, but it can certainly be done! Dry aging pork in your Reserve 50 or Reserve 100 Dry Ager can intensify its flavor and tenderize the meat.

Dry aged salmon fillet on a cutting board

Dry Aged Fish (Salmon)

Discover the fascinating realm of dry-aged fish. Just like aged meats, dry-aging infuses seafood with new depths of flavor and texture using your Reserve 50 or Reserve 100 Dry Ager.

Dry Aged Bacon

Dry Aged Bacon made with PS Seasoning's Apple Pie Cinnamon Spice Rub combines savory bacon with a touch of sweet cinnamon. The dry aging process enhances flavor and tenderness for a unique result.

Dry Aged Elk Loin

Learn how to make tender, flavorful dry-aged elk loin using PS Seasoning's Wild Game blend. After 14 days in the Reserve 50 Dry Ager, this elk loin reaches peak flavor and tenderness.

Sliced bresaola Italian air-dried beef charcuterie

A great charcuterie for beginners, Bresaola is an Italian air-dried beef made from lean eye of round, loin, or venison. Cure for 12 days, then dry age in your Reserve 50 or Reserve 100 Dry Ager for 3-4 weeks.

45 day dry aged rib loin cut into ribeye steaks

45 Dry Aged Rib Loin - Dry Aged Ribeye Steaks

Learn how to dry age a steak to perfection with the Reserve 50 Dry Ager. Follow our 45-day process for dry-aging a rib loin into tender, flavorful dry-aged ribeye steaks.

Dry Aged Cheese

Dry aging cheese involves carefully controlling temperature, humidity, and airflow to enhance its flavor and texture. Age at 55°F and 80% humidity in the Reserve 50 Dry Ager for two weeks for a rich, complex, professional-quality finish.