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
PRO SMOKER RECEIVES AWARD FROM FOOD & BEVERAGE TECHNOLOGY REVIEW
Pro Smoker is excited to be named a 2021 Top Poultry & Meat Processing Solution Provider by Food & Beverage Technology Review. For generations Pro Smoker has been setting the standard in designing, building, and supporting the best smokehouses in the industry.
“We’re thrilled to accept this award,” says Mark Hanni, Master Meat Crafter, Pro Smoker. “Our dedicated team builds affordable, customizable, and technologically advanced smokehouses backed by an unrivaled quality, all while producing with industry-leading processing times.”
The Top Poultry & Meat Processor Solution Provider Award is presented to companies who embrace innovation to provide continual advancements to productivity and efficiency.
Read the full article in Food & Beverage Tech Review.
PRO SMOKER RECEIVES AWARD FROM FOOD & BEVERAGE TECHNOLOGY REVIEW
Tags
NewsPro 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...