Here is the recipe that I started with some years ago. http://groups.yahoo.com/group/SAUSAG...PE/message/303
Original has way too much paprika, I use 1/3 cup of Spanish paprika. Chill the wine. I use 1 Tablespoon of granulated garlic. Also 1/4 cup of crushed red pepper and 2 to 3 Tablespoons of Cayenne pepper. I took out the jalapenos and added 1 Tablespoon of cinnamon. I use Mexican oregano and use chili powder from New Mexico that is just chili powder and not the other added ingredients that are usually found in commercial chili powder. Also, I have used 100% goat and 10 lbs goat and 5 lbs 80/20 pork trimmings. Sometimes I cold smoke it and sometimes I don't.
I served this as part of an appetizer to the International guests in the International Room at the Houston Livestock and Rodeo 2 times and got great reviews.
Make the changes that you like, you cannot screw it up very bad with some liquid refreshments.