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 ... Read more
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... Read more
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... Read more
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... Read more