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
Join us at the Minnesota Association of Meat Processors!
Come visit us Friday, March 16 and Saturday, March 17 for the 2018 Minnesota Association of Meat Processors. MAMP convention is held at the River's Edge Convention Center & Best Western Kelly Inn of St. Cloud. We will be located within the Gohmann Supply booth setup, so make sure to come visit us and see what's new. We will see you there!
River's Edge Convention Center
10 Fourth Ave S
St. Cloud, MN 56301
10 Fourth Ave S
St. Cloud, MN 56301
For more information about the convention, call 507-263-2976 and for more information on PS Seasoning and our award winning blends, visit us at blendwithps.com.
Join us at the Minnesota Association of Meat Processors!
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...