Texas hill country style sausage day

the final pics-
it was a tad dry but I like it dry.next time I'll add 1lb of brisket hard fat or cold bacon grease per every 8 lbs.to the grind.
done over R.O.lump w/ pecan & oak-Texas style.:wink:
sausagemaking2013guitarmods006.jpg

sausagemaking2013guitarmods007.jpg

sausagemaking2013guitarmods008.jpg
 
I have been wanting to come down to Texas hill country for a while now to do some motorcycle riding. Now I really want to come down, have some of that fresh sausage.
 
thanks for sharing. looks great to me!! i'm actually about to lose my sausage making virginity soon as i got a meat grinder recently. i'm even taking a sausage making class tomorrow, i cant wait. :thumb:
 
Fajita spice amount per the original post of thread in 2013

I know this is an older post, however, 'blues_n_cues', in the original recipe for the Texas hill country style sausage day, you say sprinkle of Fajita spice, what would be your best guess as far as the amount in either tsp's. or Tbsp's. per the 10 lbs. in the recipe.

I have developed a spreadsheet with various items including meats, salts (including cures 1 & 2, depending on what I'm doing) spices, herbs, fillers and liquids and am trying to emulate your recipe at a greater or even lesser quantity.

Much thanks in advance,
B.A. Luke
 
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