I just made up a small batch of summer sausage using a store bought seasoning and cure. It wasn't listed as "spicy", but it has a pretty good kick to it and I would like to tone it down some. Other than cut back on the recommended amount of seasoning, is there any way to neutralize a bit of the bite? The rest of the seasoning tastes just fine, so hate to reduce the amount as that would make the "good" flavors less noticeable along with the heat