Got 12 lb of beef neck and decided to do chorizo And Merguez (Moroccan fresh sausages)
First the chorizo
7 lb beef
0.4 oz cur #1
1.5 oz salt
0.8 oz fresh garlic
0,4 oz black pepper
0.4 oz mustard seed crushed
0.2 oz cumin
0.4 coriander
1 oz paprika
0.5 oz hot pepper
1 cup red wine
Mix it well and left it in the fridge over night. Today i put in a casing and started to smoke it
130’ 2 hours 160’ 2 hours 185’ till IT 155’
Merguez as my previous post http://www.smokingmeatforums.com/t/107801/3-winter-sausages-w-qview
Now for the merguez i just add more hot pepper and fresh cilantro
To the fridge for 24 hours
see you later
First the chorizo
7 lb beef
0.4 oz cur #1
1.5 oz salt
0.8 oz fresh garlic
0,4 oz black pepper
0.4 oz mustard seed crushed
0.2 oz cumin
0.4 coriander
1 oz paprika
0.5 oz hot pepper
1 cup red wine
Mix it well and left it in the fridge over night. Today i put in a casing and started to smoke it
130’ 2 hours 160’ 2 hours 185’ till IT 155’
Merguez as my previous post http://www.smokingmeatforums.com/t/107801/3-winter-sausages-w-qview
Now for the merguez i just add more hot pepper and fresh cilantro
To the fridge for 24 hours
see you later