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...
News
Join us at the Pennsylvania Association of Meat Processors
Visit us at the Pennsylvania Association of Meat Processors in Rockwood, Pennsylvania. The event will be held at the Penn State Conference Center from May 10-13. We will be offering a wide variety of samples, as well as showcasing some new seasonings, new flavor profiles and a lot more. Stop by and visit our booth.
Penn State Conference Center
215 Innovation Blvd.
State College, PA 16803
For more information about the convention, call 844-599-PAMP and for more information on PS Seasoning and our award winning blends, visit us at
Join us at the Pennsylvania Association of Meat Processors
Pro Flavor
Featured Smoker Recipes
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 ...
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...