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Message: <blockquote data-quote="BillM" data-source="post: 4122620" data-attributes="member: 45785"><p>Yep. Sounds weird as hell. At first. Tastes really good though. Don't us a lot of either one. I think she used about a teaspoon in a 16 quart canner, on the cinnamon, and maybe a quarter cup of Bakers bittersweet chocolate. Any dark chocolate will work. You can't actually taste either of them, but it punches up all the flavors. We use several pounds of mild Italian sausage, lots of garlic. All the juice from a jar of pickles, a couple hands full of other spices. Fill a bunch of quart bags and freeze them. Makes meals really easy when you're stretched for time. And did I mention it's really good? <img src="/images/smilies/smile.png"  class="smilie" loading="lazy" alt=":)" title="Smile    :)" data-shortname=":)" /></p></blockquote><p></p>