Smoking some Chorizo

I have been wanting to make some Mexican Chorizo for a while.  Last night I had my oldest son available to assist so we did it.  Made a 5 lb batch using the Ruhlman recipe in Charcuterie to the letter.  Ground and stuffed all on my Kitchen Aid.  After my first sausage effort, I bought an aftermarket set of grinding plates and blade, and what a difference it made in the grind!  
Stuffing was the hard part.  It took us a few links worth to get the hang of the proper "stuff" but from there on it went pretty smooth.  We finished up late last night, so I am smoking it all this evening.  Holding about 250 with a Mesquite and a little Hickory for smoke.

Recipe called for 3 Tbsp each of Tequila and red wine vinegar.  I cooked up a bit and mixed with some scrambled eggs this morning, the vinegar is surprisingly prominent (at least to me), though the sausage is great!  Next batch I will probably increase the heat a bit (double the Chipotle maybe) and reduce the vinegar just a bit.

Anybody here have a go-to recipe for Chorizo?