45 Dry Aged Rib Loin - Dry Aged Ribeye Steaks
Learn how to dry age a steak to perfection with Pro Smoker’s Reserve 50 Dry Aging Cabinet. We’ll guide you through the 45-day process of dry-aging ...
News
Congratulations to Custom Meats!
Join us in congratulating Custom Meats on their newest expansion, a 1100-3T Smokehouse that was just installed. The company also operates a 1100-2T and 1100-T, all using our pellet generators. Congratulations!
For more information about Custom Meats and the great products they offer visit their website www.custommeatsinc.com
Congratulations to Custom Meats!
Pro Flavor
Featured Smoker Recipes
Smoked Venison Chili
When the temperature drops, nothing hits the spot like a bowl of Smoked Venison Chili. Made with PS Seasoning's Ten-Point Venison Chili Mix, this r...
Dry Aged Elk Loin
Learn how to make tender, flavorful dry-aged elk loin using PS Seasoning's Wild Game blend for a perfectly seasoned finish. After 14 days of dry-ag...
Jalapeno Cheddar Summer Sausage
Learn how to make delicious jalapeño cheddar summer sausage using your Pro Smoker vertical electric smoker and PS Seasoning's No. 391 Jalapeño Summ...