Rodeo Rub Salmon Burnt Ends
Learn how to make tender salmon burnt ends with PS Seasoning's Rodeo Rub and the Pro Classic smoker. From curing to smoking and glazing with Candie...
Dry Aging 101
Thermal Processed Dry Aged Charcuterie
Making homemade charcuterie is easy when processed in your Pro Smoker Smokehouse. Follow our general guidelines for aging fermented and processed salami, chorizo, or pepperoni.
Thermal Processed Dry Aged Charcuterie
Tags
CharcuteriePro Flavor
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