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...
Multi-Truck Customized Smokehouses
From local butchers to large scale meat processors, our team will create a custom solution to fit your needs. Our high-velocity truck smokers are built with thick, heavy-gauge stainless steel throughout, for 100% non-transfer of heat or cold. Seams are fully welded as opposed to pop rivets, bolts or caulk, for unparalleled durability and design.
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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...