So I made Kabanosy for the first time. I used the recipe I have seen many use both here and on other websites. 12 lbs pork shoulder 2 1/4 C Water 6 tsp Black Pepper 3 tsp Caraway 3 tsp Nutmeg 9 tsp Salt 1 1/2 tsp Sugar 3 tsp Garlic Powder 2 1/2 tsp Cure Ground the meat and stuffed into 22mm callogen casings and hung overnight for two days in fridge. Smoked yesterday starting at 120 degrees and stepping up to 170 till an internal temp of 154 was reached. Ice bath and then bloom. I have never ate Kabanosy before but it tastes like smoked pork. I can't taste and spices , salts nothing. What did I do wrong? It is puzzling me!!!!