PS Seasoning

06/01/2026

Dry-cured hard salami made at home. Six weeks of dry curing. 48 hours of sausage making and fermentation. One cut to see if it paid off.

A few things you can see the moment you cut into it:
🔹 Firm, clean structure with real particle definition between protein and fat
🔹 Whole peppercorns adding texture and a pepper pop in every bite
🔹 That deep red color from the cure doing its job
🔹 Tang from the culture-produced acid dropping the pH during fermentation

The flavor is built on classic salami fundamentals: salt, grain mustard, peppercorns, and a balanced seasoning foundation. The rest is patience and a stable environment. The Reserve 100 holds airflow, humidity, and temperature steady through the full cycle so the salami develops the way it should.

Good for about 3 months. Probably gone in two.

Tag your buddy who's been talking about making their own charcuterie.

06/01/2026

05/27/2026

The 2026 BBQ market isn't shifting because of one flavor or one trend. It's shifting because consumer expectations for authentic smoke, layered seasoning, and craft-level quality now apply across every aisle, every shift, and every batch.

For processors, that raises the bar on what production has to deliver. Smoke density, airflow, dwell time, caramelization behavior, and seasoning performance all play a role in whether a finished product holds up at scale.

We broke down what these shifts mean for meat processors, butcher shops, and food manufacturers in our latest article. From smoke-forward flavor demands to craft quality at commercial scale to the rise of sweet heat and globally inspired profiles, it's a closer look at where BBQ manufacturing is heading and what it takes to lead through it.

Read the full article: 🔗

Discover the top 2026 BBQ trends transforming meat processing and food manufacturing, and what it means for today's processors.

05/25/2026

Honoring Heroes, Celebrating Freedom 🇺🇸🔥

This Memorial Day, we remember the brave men and women who made the ultimate sacrifice for our country. As we gather with family and friends around the grill or smoker, let's take a moment to honor their legacy and the freedoms we cherish.

From all of us at PS Seasoning, thank you to our heroes. Wishing you a day filled with great food, good company, and gratitude.

05/20/2026

PS Seasoning's Barbecue Trends Report shows how outdoor cooking has evolved from a seasonal pastime into a year-round culinary experience. According to the company's Q1 consumer survey of nearly 200 barbecue enthusiasts, 50% of consumers cook with barbecue flavors multiple times a week.

Read more about the latest barbecue trends: https://brnw.ch/21x2EYb


Photo: PS Seasoning

05/19/2026

Cure is the one sausage making ingredient you don’t want to eyeball. 🔥

The good news? You don't need to do the math yourself anymore.

Our Meat Block Calculator does the work for you. Pick your seasoning, plug in your batch weight, and it gives you the exact amounts for seasoning, cure, and water. Every time.

🔗Try it for yourself in our bio. Got a sausage making question? Drop it below and we may cover it in the next Ask a Sausage Maker.

05/19/2026

BBQ has evolved far beyond casual summer grilling.

Our 2026 BBQ Trends Report, released for National BBQ Month, explores what's driving that shift, from the rise of sweet heat and globally inspired flavors to the growing demand for year-round outdoor cooking experiences. The findings combine insights from our annual flavor forecast with a consumer survey of nearly 200 avid pitmasters and backyard grillers nationwide.

🔗 Read the full press release: https://www.psseasoning.com/blogs/newsroom/2026-bbq-trends-report

05/12/2026

Fresh sausage is one of the best opportunities in the meat case to introduce something new without overhauling your operation.

Our No. 471 Pesto Sausage Seasoning was built around flavors that already have strong consumer recognition, fresh basil, garlic, and a savory herb finish, translated into a seasoning blend that performs well in links, patties, or bulk sausage. It's approachable enough for everyday rotation and interesting enough to drive conversation at the counter.

For processors looking to add something with momentum during graduation season, summer grilling, or as a year-round specialty offering, this one is worth a batch.

05/11/2026