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@ Mr. Crab - What do you mean FAT ? Too much or too little ? 

CrankyBuzzard - sorry for the terminology but that's what I meant - Is a Texas smoked Hot Link ( similar to what I have read about from some of the famous BBQ places near Austin ( Smitty's/Kreuz ) is that a finer grind or a course / medium.  thanks

Thanks - Is a Texas Sausage grind generally more fine than let's say a regular  Italian ? or just run them thru the same course grind ? 

I'm looking to do a Texas Smoked-like sausage next weekend but I have a few questions. ( 70% beef brisket, 10% brisket fat and 20% pork butt ) I've done fresh Italian sausage before - that I would just freeze, so I didn't use any cure. For this, I am planning on using the basics of Salt,Pepper...

Hello - are you speaking of Black pepper of Cayenne in this recipe that needs to be 3-4 Tblspoons next time ?