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That looks like a good recipe. I made my first summer sausage a few weeks ago using a commercial spice mix (Butcher & Packer) but jacked it up a bit with additional garlic, pepper flakes and mustard seed. I pulled it from the smoker at an IT of ~140 and finished it in the S/V at 153 for three hours. Really happy with the result but that won't stop me from trying your spice mix.