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Sandy's Summer Sausage
November 04, 2010

Easy to make, but a little bland for our tastes. Next time (probably this weekend), I'll pump up the spices a bit, add some smoked habanero and maybe some cheese, and finish them in the smoker at 200 for a few hours instead of the oven. Thanks to ND24 for the advice! *After making this several times, what works for us is: 1. Let the mixture cure for 3 days instead of one. Mix it each morning. It makes the texture even better. 2. I added two chopped smoked habanero peppers and a quarter cup of sharp shredded cheddar.

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