BBQ & Sausage Making Tips – Blog

Beyond the Blend: Tagged Out Backstrap Blend

Somebody in your camp is still putting garlic salt on backstrap. Tagged Out is for everybody else. Backstrap is lean,...

Beyond the Blend: Flocked and Loaded Wild Fowl Rub

Poultry seasoning was built for birds raised in a barn. Yours flew eight hundred miles to get here. A wild duck is da...

How to Season Wild Birds: Ducks, Geese and Upland Game

A wild duck is not a small chicken, and a wild goose is not a large one. They are dark meat end to end, they carry al...

Ask a Sausage Maker: Simple Smoke Schedule

The fastest way to ruin a batch of sausage you just spent all day on? Cranking the smoker to 180°F and walking away. Chef Jed on why a staged smoke schedule is the difference between mahogany, juicy links and pale, shriveled ones.

Deer Processing Prep Checklist: What to Do Before You Fill a Tag

The worst time to discover your grinder plate is dull, your stuffer gasket is cracked, or you are out of cure is the ...

Hunting and Processing

Everything for processing your harvest - venison snack sticks, summer sausage, jerky, and wild bird seasonings, plus free guides from our sausage-making team.

Why Are My Snack Sticks Dry, Greasy, or Crumbly?

Almost every snack stick failure traces back to one of three things: fat, temperature, or time. The good news is that...

Why Is My Summer Sausage Crumbly?

There is no worse moment in sausage making than slicing into a log after eight hours in the smokehouse and watching i...

Venison Processing Best Practices

The satisfaction of filling your freezer with the spoils of your own hunt is matched only by processing that deer you...

Beat High Meat Prices: Stretch Your Meat Block When Making Sausage, Snack Sticks & Jerky at Home

Higher protein costs are pushing home sausage, meat stick, and jerky crafters to make every variable in their process count. Here's where the biggest gains are hiding.

PS Seasoning Transitions Speed Cure Products to New Dye-Free Formula

PS Seasoning is removing FD&C Red No. 3 from all Speed Cure products beginning October 12, 2026, ahead of the FDA's January 15, 2027 compliance deadline. Speed Cure will change from pink to white as inventory converts on a rolling basis, but curing performance, effectiveness, and quality stay exactly the same.

The Science of BBQ Bark: How to Get a Perfect Crust Every Time

BBQ bark isn't luck: it's chemistry. PS Seasoning's pitmaster team explains the Maillard reaction, smoke adhesion, rub sugar content, humidity control, and the wrap decision, with step-by-step bark optimization for any smoker.