mad_angler wrote on Aug 21^st, 2009 at 8:31pm:

marlin55388 wrote on Mar 24th, 2009 at 2:03am: My boyz figured out this year that venison peppersticks heated infront of the Mr. Heater on our ice fishing excursions were tasty too... You mention a good point.  When heated a little, summer sausage and other sausage sticks taste even better...

Heating anything cured with spices, releases oils in the spice, which gives you a boost in flavor.
 A little related tip. When pan sautéing/ meat/fish/poultry, instead of adding the spices afterward or sprinkling on while cooking, when you add the cooking oil to pan, sprinkle in the spices. Don't crank up the heat too high, the spices will get bitter, but at a sauté, the dry spice will release its oil, and give a more intense flavor than spice sprinkled in late in the cooking process ;)