PS Seasoning

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PS Seasoning For the people who take their craft seriously — seasonings, BBQ sauces, supplies & equipment. At PS Seasoning, our craft is flavor.

For generations, we’ve dedicated ourselves to crafting the most memorable flavor profiles and experiences. To us, it’s more than just food. No matter what you are creating, we know it will be enjoyed and remembered to the very last bite. Our unique flavor profiles are designed to make cooking easy, flavorful and fun and have been featured on Good Morning America, Fox News, USA Today, and the kitchn. With profiles that range from On The Rocks Bourbon Pepper to Adobo Honey and everything in between, we want everything you eat to be memorable. All of our products are crafted and blended in Iron Ridge, WI, USA, from our family to yours.

You did the hard part. You filled the freezer.The last thing you want is to bury a backstrap you worked all season for. ...
10/20/2026

You did the hard part. You filled the freezer.

The last thing you want is to bury a backstrap you worked all season for. Most seasonings on the shelf were built for beef and chicken. These two were built for what you brought home.

Tagged Out Backstrap Blend for venison, elk and wild hog. Flocked and Loaded Wild Fowl Rub for duck, goose and upland birds.

Two brand new blends, finally made for the meat you actually cook. Go grab them before your next cook and tell us what you’re seasoning first. 🦌

10/19/2026

The PS in PS Seasoning stands for Pro Smoker.

Nearly 50 years ago, the same family that builds our commercial smokehouses started crafting seasoning blends for sausage makers. That same engineering lives in our home smokers, the Pro Classic and Pro Max, built to turn this season’s harvest into snack sticks, jerky, summer sausage, and everything in between.

From the deer stand to the smoker, we’ve got the blends and the gear to do it right.

“Absolutely enjoyable.” That’s the kind of five-star we love to see 🍗Scott kept it simple with our Sesame Chili Citrus W...
10/17/2026

“Absolutely enjoyable.” That’s the kind of five-star we love to see 🍗

Scott kept it simple with our Sesame Chili Citrus Wing Rub. A little avocado oil, a good coat of rub, then cook it your way. Baked, grilled or smoked, he called the wings incredible, and the quality earned all five stars.

Smoky, citrusy, with just enough heat. How are you making wings this week? 👇

10/17/2026

Great venison sausage starts before the seasoning. It starts with fat. 🦌

Venison is lean. Really lean. On its own, it makes sausage that comes out dry and crumbly. The fix is simple: build in the fat your wild game is missing.

For juicy sausage with real bite, you want to land around 20 to 25% fat. The easiest way to get there? Pork butt. It runs right around 30% fat, so blending it with your venison brings the whole batch into that sweet spot.

Fat is doing three jobs here:
🔥 Keeps your sausage juicy
🔥 Carries all that flavor
🔥 Builds the texture and snap you want in a smoked link

A good starting point: just over half venison, then top it off with ground pork to hit your batch size. What are you planning on making this season?

10/13/2026

It tastes like a caramel apple. It eats like pulled pork. 🍎🔥
Sweet without going overboard. This is dessert with dinner.

🐖 Pork Butt or Shoulder
🧂 Apple Pie Rub
🍎 Apples
🍏 Apple C***r
🍮 Caramel Sauce

Quick Steps:
Season generously with Apple Pie and smoke low and slow
Braise in apple c***r with fresh apples until fall-apart tender
Shred, then mix in more Apple Pie and a drizzle of caramel
Build on buns and top with apple slaw

Full recipe linked in the comments. 🔗
Know someone who needs this on the table this fall? Send it their way. 👇

10/13/2026

The best snack in the deer stand? Last year's harvest. 🦌
Not Your Average Joe And Dad Podcast kicked off opening day with a couple of our new Meat Processing Kits, ready to put them to work this season.

If you've still got venison in the freezer from last year, turn it into jerky and snack sticks now. Easy to make, easy to pack, and it keeps you out there longer while you wait on your next one.

Drop a 🦌 if you're making snacks from last year's deer.

10/11/2026

The secret to a better pizza? It starts before the oven. 🔥

Homemade Italian sausage, seasoned exactly how you like it, piled on a pizza worth celebrating. Our Italian Sausage Kit makes it simple, so this National Sausage Pizza Day build the whole thing from scratch.

Save this for pizza night. 📌

Deer season means batch after batch. This is the stretch where you turn the whole harvest into snack sticks, summer saus...
10/08/2026

Deer season means batch after batch. This is the stretch where you turn the whole harvest into snack sticks, summer sausage, jerky and bacon, filling the freezer with a season's worth of work.

The question every sausage maker runs into: how much do I need for this batch? Get the seasoning, water and cure right and everything stays consistent from the first batch to the last. Guess at it and the results wander.

The PS Seasoning Meat Block Calculator is live. Enter your seasoning and your raw meat weight, and it gives you back exact amounts for seasoning, cure and water, matched to your batch size.

No more guessing. No more wasted meat. Bookmark this one. You'll reach for it every time you process this fall. 🔥

Calculator in the comments.

10/07/2026

Twelve sliders, one pan, zero chance of leftovers. 🍔🔥

Seasoned beef, melty American cheese, crispy bacon, and a cowboy butter brushed over golden Hawaiian rolls. These cowboy sliders stack everything you love about a loaded burger into something you can pull apart and pass around.

🥩 1 lb ground beef
🧅 ½ yellow onion, diced
🧂 Backyard Burger Blend
🥄 3 tsp Worcestershire sauce
🧈 1 stick unsalted butter, room temp, plus Dijon, parsley, lemon juice, garlic, paprika, and Parmesan for the cowboy butter
🥖 1 pack Hawaiian rolls (12 count)
🧀 Sliced American cheese
🥓 6 to 8 slices cooked bacon, chopped
🧅 1 to 2 cups crispy fried onions
🌶️ Pickled or fresh jalapeños (optional)
🍠 Sweet potato fries for serving

Quick Steps:

Brown the ground beef with the diced onion until soft. Stir in the Worcestershire and season generously with Backyard Burger Blend.
Mix all the cowboy butter ingredients until smooth.
On the bottom halves of the rolls, layer the beef, American cheese, bacon, crispy fried onions, and jalapeños.
Add the top rolls and brush with cowboy butter.
Bake at 350°F for about 15 minutes, until the cheese melts and the tops turn golden.
Serve warm with sweet potato fries.

If you are feeding a crowd on game day, hosting after homecoming, or just want an easy meal that disappears fast, a pan of pull-apart sliders does all the heavy lifting.

This morning, Executive Chef Jed Hanson joined FOX6 Milwaukee's Real Milwaukee to show how easy it is to feed a fall gam...
10/06/2026

This morning, Executive Chef Jed Hanson joined FOX6 Milwaukee's Real Milwaukee to show how easy it is to feed a fall game day crowd, with postseason baseball and football season both in full swing. ⚾ 🏈🔥

During the live segment, Chef Jed demoed Sheet-Pan Cheeseburger Sliders, an easy way to feed a crowd without standing over the grill, and walked through two more recipes built for a hungry fall crew.

📺 Watch the full segment in the comments.

Address

216 West Pleasant Street, PO Box 69
Iron Ridge, WI
53035

Opening Hours

Monday 8am - 4:30pm
Tuesday 8am - 4:30pm
Wednesday 8am - 4:30pm
Thursday 8am - 4:30pm
Friday 8am - 4:30pm

Telephone

+18003288313

Website

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