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{"id":429142219,"title":"Jerky Kit - Cracked Pepper \u0026 Garlic","handle":"ps-cracked-pepper-garlic-jerky-kit","description":"\u003cp\u003ePS Cracked Pepper \u0026amp; Garlic Jerky Making Kit combines the tangy taste and crunchy texture of cracked pepper with hints of garlic. Makes a great homemade snack!\u003c\/p\u003e\n\u003cspan style=\"line-height: 1.4;\"\u003eNet.Wt. 12 oz. \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"line-height: 1.4;\"\u003e\u003cspan style=\"line-height: 1.4; color: #0000ff;\"\u003e*Contains: Soy, MSG\u003c\/span\u003e\u003c\/span\u003e\n\u003cul\u003e\n\u003cli\u003eFor use in your smoker, oven or dehydrator. Use with ground or sliced meat. \u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.4;\"\u003eIncludes 3 packages of seasoning and comes complete with our Jerky Cure. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.4;\"\u003ePrecisely measured for 5 lbs of meat, total 15 lbs. per package. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003e\u003cspan\u003eINGREDIENTS\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003eSeasoning: \u003c\/strong\u003eSalt, Spices, Monosodium Glutatmate, Hydrolyzed Soy Protein, Maltodextrin, Worcestershire Sauce* (Vinegar, Molasses, Corn Syrup, Salt, Garlic Powder, Caramel Color, Sugar, Spices, Tamarind, Natural Flavor), Garlic*, Onion*, Natural Flavors, Natural Hickory Smoke Flavor, Less than 2% Calcium Silicate (Prevents Caking). *Dried.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains: Soy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCure: \u003c\/strong\u003eSalt, Sugar, Brown Sugar, Maple Sugar, Sodium Nitrite (0.63%), Propylene Glycol, Less than 2% Silicon Dioxide (Prevents Caking). \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNitrites are used for meat curing, keep out of reach of children.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cimg alt=\"Cracked Pepper and Garlic Jerky Kit Nutrition Panel\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/files\/06-1101_Cracked-Pepper-Jerky-Kit_Shopify_1024x1024_fa608848-53bc-464a-9a51-912e9fc5ea8e_large.jpg?v=1517512321\" style=\"float: none;\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003eDIRECTIONS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eJERKY INSTRUCTIONS\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePREPARATION:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA. Ground Meat Method: \u003c\/strong\u003eMix contents of one Seasoning and Cure* packet with 5 lbs lean, ground meat and 1\/2 cup cold water. Mix until sticky and the color is uniform throughout, without any streaks. This ensures that the cure is evenly distributed. Choose one of the next two methods to form strips of seasoned meat prior to drying.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eJerky Gun Method:\u003c\/strong\u003e \u003cstrong\u003e\u003c\/strong\u003eUse a jerky gun to form strips of seasoned meat. Lay the strips on wire racks (or dehydrator trays), leaving approximately 1\/4\" space between the strips. Do not overlap.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRolling Pin Method: \u003c\/strong\u003ePlace a small portion of seasoned meat between two sheets of waxed paper. Roll the meat until it is about 1\/4\" thick. Remove the top piece of waxed paper. Cut the flattened meat into strips, then gently lay them on wire racks (or dehydrator trays), as instructed above. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eB. \u003c\/strong\u003e\u003cstrong\u003eWhole Meat Method: \u003c\/strong\u003eUse only lean, well-trimmed wild game or domestic meat. Slice meat with the grain no more than 1\/4\" thick. Add contents of one Seasoning and Cure* packet to 1 cup cold water in a large, non-metallic bowl and mix well. Add 5 lbs sliced meat to marinade, mixing well, making sure all surfaces of meat are coated. Transfer the meat mixture to a large plastic storage bag. Refrigerate 8-24 hours. Longer marinating will intensify flavor. Remove the meat from marinade and lay on wire racks** Leave approximately 1\/4\" space between the strips, being sure not to overlap. Discard remaining marinade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNOTES: *Cure contains sodium nitrite, which is essential in preserving jerky. Use caution when handling and follow instructions carefully. Keep out of the reach of children. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e**In place of wire racks, sliced jerky can be placed on metal skewers and hung down through the top of an oven rack. Place a cookie sheet on the bottom rack to catch the drippings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDRYING:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA. Conventional Oven: \u003c\/strong\u003eSet the oven temperature to 180 degrees F. Put the loaded wire racks on cookie sheets, then place into oven. Prop the open door about 1\" for the first hour to improve ventilation and reduce drying time. Bake for 1 hour, then turn jerky strips over. Turn jerky strips over every 30 minutes while baking until done. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eB. Dehydrator Method: \u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eCompletely load the dehydrator before turning the unit on. Dry the jerky at 160 degrees F for 4-6 hours. Rotate racks and blot surface of jerky occasionally, until done. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eC. Smokehouse Method: \u003c\/strong\u003ePreheat the smokehouse to 140 degrees F before loading. Then follow these instructions:\u003c\/p\u003e\n\u003cp\u003eSTAGE 1     1 hour    140 degrees F     Smoke Off    Damper Closed\u003c\/p\u003e\n\u003cp\u003eSTAGE 2     1 hour    150 degrees F    Smoke On    Damper Open\u003c\/p\u003e\n\u003cp\u003eSTAGE 3                     160 degrees F    Smoke Off   Damper Open\u003c\/p\u003e\n\u003cp\u003e***Until the jerky shrinks 50% by weight or until done\u003c\/p\u003e\n\u003cp\u003eNote: These instructions are meant as a general guideline. Refer to and follow the instructions of your smoker.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIII. STORAGE \u0026amp; TIPS: \u003c\/strong\u003eJerky should be stored in a dark, dry place, between 50-60 degrees F. Jerky will retain its color and flavor for months stored in this manner. If moisture droplets appear on the inside of the storage container, the jerky should be dried further. Properly dried jerky should be firm, not crisp. Good jerky will break, but not snap when bent. Drying times will vary based on several factors: the amount of jerky, relative humidity, and moisture content of the meat. Avoid storage in plastic containers or bags.\u003c\/p\u003e","published_at":"2015-01-09T09:12:00-06:00","created_at":"2015-01-09T09:26:44-06:00","vendor":"PS Seasoning \u0026 Spices","type":"Jerky Kits","tags":["Jerky Making Kits"],"price":999,"price_min":999,"price_max":999,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":1089752183,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"06-1101","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Jerky Kit - Cracked Pepper \u0026 Garlic","public_title":null,"options":["Default Title"],"price":999,"weight":340,"compare_at_price":null,"inventory_quantity":-1787,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/06-1101_JerkyMakingKit_CrackedPepperGarlic_grande_364149b9-65f3-41e1-9776-1cb47bc8b87d.png?v=1517512366","\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/JerkyMakingKit_WholeMuscle_a6ab8813-15af-41d6-a50c-d73c16e41452.jpg?v=1517512366","\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/ProductImage_Secondary_JerkyKitContents.png?v=1517512366"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/products\/06-1101_JerkyMakingKit_CrackedPepperGarlic_grande_364149b9-65f3-41e1-9776-1cb47bc8b87d.png?v=1517512366","options":["Title"],"content":"\u003cp\u003ePS Cracked Pepper \u0026amp; Garlic Jerky Making Kit combines the tangy taste and crunchy texture of cracked pepper with hints of garlic. Makes a great homemade snack!\u003c\/p\u003e\n\u003cspan style=\"line-height: 1.4;\"\u003eNet.Wt. 12 oz. \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"line-height: 1.4;\"\u003e\u003cspan style=\"line-height: 1.4; color: #0000ff;\"\u003e*Contains: Soy, MSG\u003c\/span\u003e\u003c\/span\u003e\n\u003cul\u003e\n\u003cli\u003eFor use in your smoker, oven or dehydrator. Use with ground or sliced meat. \u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.4;\"\u003eIncludes 3 packages of seasoning and comes complete with our Jerky Cure. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"line-height: 1.4;\"\u003ePrecisely measured for 5 lbs of meat, total 15 lbs. per package. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003e\u003cspan\u003eINGREDIENTS\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003eSeasoning: \u003c\/strong\u003eSalt, Spices, Monosodium Glutatmate, Hydrolyzed Soy Protein, Maltodextrin, Worcestershire Sauce* (Vinegar, Molasses, Corn Syrup, Salt, Garlic Powder, Caramel Color, Sugar, Spices, Tamarind, Natural Flavor), Garlic*, Onion*, Natural Flavors, Natural Hickory Smoke Flavor, Less than 2% Calcium Silicate (Prevents Caking). *Dried.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains: Soy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCure: \u003c\/strong\u003eSalt, Sugar, Brown Sugar, Maple Sugar, Sodium Nitrite (0.63%), Propylene Glycol, Less than 2% Silicon Dioxide (Prevents Caking). \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNitrites are used for meat curing, keep out of reach of children.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cimg alt=\"Cracked Pepper and Garlic Jerky Kit Nutrition Panel\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0668\/2207\/files\/06-1101_Cracked-Pepper-Jerky-Kit_Shopify_1024x1024_fa608848-53bc-464a-9a51-912e9fc5ea8e_large.jpg?v=1517512321\" style=\"float: none;\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5\u003eDIRECTIONS\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eJERKY INSTRUCTIONS\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePREPARATION:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eA. Ground Meat Method: \u003c\/strong\u003eMix contents of one Seasoning and Cure* packet with 5 lbs lean, ground meat and 1\/2 cup cold water. Mix until sticky and the color is uniform throughout, without any streaks. This ensures that the cure is evenly distributed. Choose one of the next two methods to form strips of seasoned meat prior to drying.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eJerky Gun Method:\u003c\/strong\u003e \u003cstrong\u003e\u003c\/strong\u003eUse a jerky gun to form strips of seasoned meat. Lay the strips on wire racks (or dehydrator trays), leaving approximately 1\/4\" space between the strips. Do not overlap.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRolling Pin Method: \u003c\/strong\u003ePlace a small portion of seasoned meat between two sheets of waxed paper. Roll the meat until it is about 1\/4\" thick. Remove the top piece of waxed paper. Cut the flattened meat into strips, then gently lay them on wire racks (or dehydrator trays), as instructed above. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eB. \u003c\/strong\u003e\u003cstrong\u003eWhole Meat Method: \u003c\/strong\u003eUse only lean, well-trimmed wild game or domestic meat. Slice meat with the grain no more than 1\/4\" thick. Add contents of one Seasoning and Cure* packet to 1 cup cold water in a large, non-metallic bowl and mix well. Add 5 lbs sliced meat to marinade, mixing well, making sure all surfaces of meat are coated. Transfer the meat mixture to a large plastic storage bag. Refrigerate 8-24 hours. Longer marinating will intensify flavor. Remove the meat from marinade and lay on wire racks** Leave approximately 1\/4\" space between the strips, being sure not to overlap. Discard remaining marinade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNOTES: *Cure contains sodium nitrite, which is essential in preserving jerky. Use caution when handling and follow instructions carefully. Keep out of the reach of children. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e**In place of wire racks, sliced jerky can be placed on metal skewers and hung down through the top of an oven rack. Place a cookie sheet on the bottom rack to catch the drippings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDRYING:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA. Conventional Oven: \u003c\/strong\u003eSet the oven temperature to 180 degrees F. Put the loaded wire racks on cookie sheets, then place into oven. Prop the open door about 1\" for the first hour to improve ventilation and reduce drying time. Bake for 1 hour, then turn jerky strips over. Turn jerky strips over every 30 minutes while baking until done. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eB. Dehydrator Method: \u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eCompletely load the dehydrator before turning the unit on. Dry the jerky at 160 degrees F for 4-6 hours. Rotate racks and blot surface of jerky occasionally, until done. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eC. Smokehouse Method: \u003c\/strong\u003ePreheat the smokehouse to 140 degrees F before loading. Then follow these instructions:\u003c\/p\u003e\n\u003cp\u003eSTAGE 1     1 hour    140 degrees F     Smoke Off    Damper Closed\u003c\/p\u003e\n\u003cp\u003eSTAGE 2     1 hour    150 degrees F    Smoke On    Damper Open\u003c\/p\u003e\n\u003cp\u003eSTAGE 3                     160 degrees F    Smoke Off   Damper Open\u003c\/p\u003e\n\u003cp\u003e***Until the jerky shrinks 50% by weight or until done\u003c\/p\u003e\n\u003cp\u003eNote: These instructions are meant as a general guideline. Refer to and follow the instructions of your smoker.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIII. STORAGE \u0026amp; TIPS: \u003c\/strong\u003eJerky should be stored in a dark, dry place, between 50-60 degrees F. Jerky will retain its color and flavor for months stored in this manner. If moisture droplets appear on the inside of the storage container, the jerky should be dried further. Properly dried jerky should be firm, not crisp. Good jerky will break, but not snap when bent. Drying times will vary based on several factors: the amount of jerky, relative humidity, and moisture content of the meat. Avoid storage in plastic containers or bags.\u003c\/p\u003e"}

Jerky Kit - Cracked Pepper & Garlic

$ 9.99
Maximum quantity available reached.

PS Cracked Pepper & Garlic Jerky Making Kit combines the tangy taste and crunchy texture of cracked pepper with hints of garlic. Makes a great homemade snack!

Net.Wt. 12 oz. 
*Contains: Soy, MSG
  • For use in your smoker, oven or dehydrator. Use with ground or sliced meat. 
  • Includes 3 packages of seasoning and comes complete with our Jerky Cure. 
  • Precisely measured for 5 lbs of meat, total 15 lbs. per package. 

Seasoning: Salt, Spices, Monosodium Glutatmate, Hydrolyzed Soy Protein, Maltodextrin, Worcestershire Sauce* (Vinegar, Molasses, Corn Syrup, Salt, Garlic Powder, Caramel Color, Sugar, Spices, Tamarind, Natural Flavor), Garlic*, Onion*, Natural Flavors, Natural Hickory Smoke Flavor, Less than 2% Calcium Silicate (Prevents Caking). *Dried.

Contains: Soy

Cure: Salt, Sugar, Brown Sugar, Maple Sugar, Sodium Nitrite (0.63%), Propylene Glycol, Less than 2% Silicon Dioxide (Prevents Caking). 

Nitrites are used for meat curing, keep out of reach of children.

Cracked Pepper and Garlic Jerky Kit Nutrition Panel

JERKY INSTRUCTIONS

PREPARATION:

A. Ground Meat Method: Mix contents of one Seasoning and Cure* packet with 5 lbs lean, ground meat and 1/2 cup cold water. Mix until sticky and the color is uniform throughout, without any streaks. This ensures that the cure is evenly distributed. Choose one of the next two methods to form strips of seasoned meat prior to drying.

Jerky Gun Method: Use a jerky gun to form strips of seasoned meat. Lay the strips on wire racks (or dehydrator trays), leaving approximately 1/4" space between the strips. Do not overlap.

Rolling Pin Method: Place a small portion of seasoned meat between two sheets of waxed paper. Roll the meat until it is about 1/4" thick. Remove the top piece of waxed paper. Cut the flattened meat into strips, then gently lay them on wire racks (or dehydrator trays), as instructed above. 

B. Whole Meat Method: Use only lean, well-trimmed wild game or domestic meat. Slice meat with the grain no more than 1/4" thick. Add contents of one Seasoning and Cure* packet to 1 cup cold water in a large, non-metallic bowl and mix well. Add 5 lbs sliced meat to marinade, mixing well, making sure all surfaces of meat are coated. Transfer the meat mixture to a large plastic storage bag. Refrigerate 8-24 hours. Longer marinating will intensify flavor. Remove the meat from marinade and lay on wire racks** Leave approximately 1/4" space between the strips, being sure not to overlap. Discard remaining marinade. 

NOTES: *Cure contains sodium nitrite, which is essential in preserving jerky. Use caution when handling and follow instructions carefully. Keep out of the reach of children. 

**In place of wire racks, sliced jerky can be placed on metal skewers and hung down through the top of an oven rack. Place a cookie sheet on the bottom rack to catch the drippings.

DRYING:

A. Conventional Oven: Set the oven temperature to 180 degrees F. Put the loaded wire racks on cookie sheets, then place into oven. Prop the open door about 1" for the first hour to improve ventilation and reduce drying time. Bake for 1 hour, then turn jerky strips over. Turn jerky strips over every 30 minutes while baking until done. 

B. Dehydrator Method:  Completely load the dehydrator before turning the unit on. Dry the jerky at 160 degrees F for 4-6 hours. Rotate racks and blot surface of jerky occasionally, until done. 

C. Smokehouse Method: Preheat the smokehouse to 140 degrees F before loading. Then follow these instructions:

STAGE 1     1 hour    140 degrees F     Smoke Off    Damper Closed

STAGE 2     1 hour    150 degrees F    Smoke On    Damper Open

STAGE 3                     160 degrees F    Smoke Off   Damper Open

***Until the jerky shrinks 50% by weight or until done

Note: These instructions are meant as a general guideline. Refer to and follow the instructions of your smoker.

III. STORAGE & TIPS: Jerky should be stored in a dark, dry place, between 50-60 degrees F. Jerky will retain its color and flavor for months stored in this manner. If moisture droplets appear on the inside of the storage container, the jerky should be dried further. Properly dried jerky should be firm, not crisp. Good jerky will break, but not snap when bent. Drying times will vary based on several factors: the amount of jerky, relative humidity, and moisture content of the meat. Avoid storage in plastic containers or bags.

Sku: 06-1101

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As a food service company, we believe in taking the time to create the freshest quality products for our customers.  It is with this in mind that our order and shipping process has been established.  We strive to ensure our customers receive the best possible products, while using the most cost effective shipping method for an order.

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Standard Order Policy
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*Orders containing Hi-Temp Cheese:
During the summer months, hi-temp cheese will be shipped on Monday's and Tuesday's only, unless you elect to pay overnight or refrigerated shipping.  If you are located in Wisconsin, Minnesota or Northern Illinois, cheese can ship through Wednesday.  On days that are forecasted to reach an excess of 80 degrees Fahrenheit, we will contact you to determine if you wish to proceed with the shipment.  If you elect to ship the cheese, you assume responsibility for the product and its condition upon receipt.
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Ground shipments may take between 5 to 7 days to reach you, depending on your location.  If you are in need of expedited shipping, you may request that a rush be added to your order (if eligible) or you can opt for next day, 2nd day or 3rd day shipping.  Please be advised that these shipping methods require additional fees.  Pricing on air shipments may be quoted prior to shipment.
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This promotion applies to standard ground shipping on all online orders placed at www.psseasoning.com that will be shipped within the continental United States (excludes Alaska and Hawaii).  **This offer is not valid on orders containing sawdust, pellets, smoker parts and equipment.  Terms and rates are subject to change at any time.

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All returned items must be unused, undamaged and in re-saleable condition.  Some products are subject to a re-stocking fee (please contact customer service prior to shipping return products).  Items that are returned without a return authorization will be refused.  As a food facility, we are unable to accept returns on the following products:
     • Spices
     • Seasonings
     • Ingredients
     • Casing 
Please report any breakage or damage to the carrier:
Please do not return any broken or damaged items to us without first contacting the carrier to file a claim.  We must receive notice of damage within 10 days of delivery.  Please be sure to keep all packaging, as UPS may require inspection of the original packaging prior to paying claim.
Warranties on products that are not manufactured by PS Seasoning & Spices are warrantied by the manufacturer. Neither PS Seasoning & Spices nor the manufacturer may be held responsible for customer misuse of merchandise.

Here you will find all the information concerning PS Seasoning & Spices promotional policies. All policies are non-negotiable. Please note that all promotions expire at 11:59, PM CST on the date given on each ad. No further discounts will be accepted once promotion has expired. Start dates, expiration dates and promotions are subject to change at any time.

*Promotions are advertised in PS Seasoning & Spice's e-newsletter. If you do not currently receive our e-newsletter, we recommend you subscribe in order to keep up with promotions and product updates. Simply enter your email under "NEWSLETTER", located at the bottom of our homepage. Promotions and product updates are also advertised on the homepage slider located on the top of PS Seasoning & Spice's website.

BOGO 50% OFF OFFERS:

Offers apply to ONLINE PURCHASES ONLY. You must purchase at least one of the sale items at full price in order to be eligible.  Once you have placed a sale item in your online cart, wait for a pop-up to appear on your screen that will show you the items that are available at 50% OFF.  Choose any item you wish and continue. These offers are typically limited to 1 per customer (this may be subject to change for holiday offers and special events). To opt out, click the "Continue" button on the bottom of the pop-up to resume shopping.

10% & 25% OFF OFFERS:

Offers apply to ONLINE PURCHASES ONLY. Discounts are only available toward specific products or product lines selected by PS Seasoning & Spices and can only be purchased at discount during designated time frame. We will not accept any requests for items other than sale items for discount and customers may not request discount after offer has already expired.

*Not valid on orders containing sawdust, pellets, smoker parts and equipment.