I found the start of this recipe on a popular sausage web site and over the years have made it my own. I add a few things extra and leave a couple out. The chili powder I use is what I make each winter (I'll do a step by step of that later in the year).
Measured out all the dry spices so I could add them to the water to mix up. I put the onion and garlic on the plate just to show them. They get ground up with the meat.
I mix all of the dry spices, and the NFDM, into the water before I start grinding. That way I know everything is is suspension and well mixed.
I used to make a pot of pintos to mash up, but I've found that store bought refried beans work just as well. I use the spicy ones.
Dump the beans, cheese, and wet spice mix into the bucket and mix, mix, mix.....
Stuffed into 21mm collagen casings, and put into the pit to dry a bit at 150, then I'll add a little smoke (about an hour, I just want a hint) and bump up to 160, then I'll bump up to 175 and go until I get an IT of 152.
Money shot later.