BBQ & Sausage Making Recipes – PS Seasoning

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.

Labor Day BBQ spread with smoked party ribs, hot honey corn on the cob, and smoked chicken breasts

Labor Day Recipes - Smoked Party Ribs, Hot Honey Corn on the Cob, & Smoked Chicken Breasts

Three crowd-pleasing recipes for your Labor Day BBQ: Smoked Party Ribs with Notorious P.I.G., Hot Honey Corn with Bee Sting Rub, and Smoked Chicken with Cock-A-Doodle Brew.

Smoked and dry aged jalapeno cheddar snack sticks sliced to show cheese pockets

Smoked & Dry Aged Snack Sticks

The ultimate flavor bomb — jalapeno cheddar snack sticks that are fermented, smoked, then dry aged for concentrated flavor and incredible snap.

Dry Aged Smoked Brisket

Learn how to dry age brisket and smoke it to perfection using PS Seasoning's BBQ General SPG Rub. Dry aging adds incredible flavor and juiciness.

Hot and fast smoked ribs with a caramelized bark ready to serve

Hot & Fast Smoked Ribs

Don't have time for a full 3-2-1 cook? These hot and fast BBQ ribs seasoned with Notorious P.I.G. deliver delicious bite and flavor in just half the time.

Smoked Pecan Pie

A classic dessert with a woodfired upgrade — this smoked pecan pie features mouthwatering smoked pecans and PS Seasoning's Apple Pie Rub.

Smoked Trout Dip

A savory blend of cream cheese, smoked trout, and tangy capers — seasoned with PS Seasoning's Black Gold garlic pepper seasoning. Perfect for trout fishing season.