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smoking Sausage

   Ok,I have my peppers fermenting and got board.Decided to make some sausage and sausage sticks with my scorpion powders I dried.Finding the hot but not to hot balance is the key to substituting red pepper flakes over to superhots.The clean heat from superhots gives the sausage something special.I'm not a pro so if ya have some tips let me have it. :dance:  View attachment 9666 View attachment 9667
 
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