BBQ & Sausage Making Recipes – PS Seasoning

Smoked Chorizo Shotgun Shells with El Jefe Ranch Sauce

Shotgun shells go south-of-the-border in this smoked chorizo version, stuffed with #555 Fresh Chorizo Seasoning-blended pork inside bacon-wrapped manicotti, finished with El Jefe Honey Adobo Taco Rub and a creamy El Jefe ranch on the side. The pull-apart appetizer your crew will request again and again.

Smoked Stuffed Chorizo Burger Recipe - PS Seasoning - El Jefe Sauce - Chorizo Seasoning

Smoked Chorizo Stuffed Burgers

Make Smoked Chorizo Stuffed Burgers with PS Seasoning's #555 Fresh Chorizo blend. Smoked pepper jack center, El Jefe Mayo, bolillo bun. Easy 2-hour cook.

Burnt Ends Mac 'N Cheese

Calling all mac lovers! This Burnt Ends Mac 'n' Cheese is the ultimate dish with is cheesy noodles and the sweet stin...

Cheeseburger Stuffed Pickles

The ultimate summer snack has arrived! Everything is better wrapped in bacon, right? These pickles are gutted, stuffe...

Bacon Cheeseburger Bratwurst

Makes 25 Lbs. of Sausage B Unit No. 680 Bacon Cheeseburger Bratwurst Seasoning | High-Temp Cheddar Cheese | 32-35MM Natural Hog Casings

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.

Smoker Recipes Guide: How to Smoke Like a Pro

Tested smoker recipes for brisket, sausage, jerky, ham, salmon & more — plus a complete guide to choosing between the Pro Smoker Classic 100 S and Pro Max 100 S electric smokers.

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.

Bresaola

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.