Smoked chorizo & Merguez the final W/Qview

africanmeat · Sep 25, 2011

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

scarbelly · Sep 25, 2011

Looks awesome. Great job

SmokinAl · Sep 25, 2011

Looks awesome as usual Ahron!

fpnmf · Sep 25, 2011

Looks delicious!

Craig

africanmeat · Sep 27, 2011

Two days later

and for the marguez we have it for supper on the grill

Thanks for looking

africanmeat · Sep 27, 2011

SmokinAl said:
Looks awesome as usual Ahron!

Thanks Al you are always kind

Scarbelly said:
Looks awesome. Great job

Thanks Gary for looking

fpnmf said:
Looks delicious!

Craig

Thanks Craig yes it was

automan88 · Sep 27, 2011

Those look amazing.

Bearcarver · Sep 27, 2011

Tried to sneak this one by me, huh Aaron???

Not this time!!!

Looks Awesome!!!!

Nice BearViews & A Great Plate!!!!

Thanks,

Bear

boykjo · Sep 27, 2011

Hey Ahron

What gind plate did you you.... looking at the bowl pic I see large pieces of fat so I was assuming you used a large plate then looking at your open shot it looks like you used a fine plate..........

great looking chorizo.............

Joe

realtorterry · Sep 27, 2011

Shut the front door!!!

That is just awesome!!! I'm still trying to get on the sausage train myself & if I do sausage half that good i'll be pleased

tjohnson · Sep 27, 2011

Ahhhhhhh........

That's Beautiful!

Todd

jak757 · Sep 28, 2011

Ahron -- another outstanding post. I was a bit stunned when I saw the post. Not five minutes earlier I read a blog post on braised beef neck that looked great. I don't recall seeing beef neck recipes before, and in a matter of minutes saw two. Now I am out to get some beef neck!

Your are doing some fantastic dishes -- thanks for all the informative posts!

sunman76 · Sep 28, 2011

Ahron those look great

africanmeat · Sep 28, 2011

Automan88 said:
Those look amazing.

Thanks

Bearcarver said:
Tried to sneak this one by me, huh Aaron???

Not this time!!!

Looks Awesome!!!!

Nice BearViews & A Great Plate!!!!

Thanks,

Bear

Thanks, you know i cant hide from you anything Bears got good sense of smell

boykjo said:
Hey Ahron

What grind plate did you you.... looking at the bowl pic I see large pieces of fat so I was assuming you used a large plate then looking at your open shot it looks like you used a fine plate..........

great looking chorizo.............

Joe

Joe you 100% right first it was no 14 but i head a problem wit the casing it ripped all the time

so i grind it to 6 it solved the problem .i will get a new casing and do it again

thanks

africanmeat · Sep 28, 2011

realtorterry said:
Shut the front door!!!

That is just awesome!!! I'm still trying to get on the sausage train myself & if I do sausage half that good i'll be pleased

Thanks ,with the help you get here it is easy to start,and with your knowledge you will ace it.

TJohnson said:
Ahhhhhhh........

That's Beautiful!

Todd

Thanks Todd your A-MAZE-N did help to build a nice color.

JAK757 said:
Ahron -- another outstanding post. I was a bit stunned when I saw the post. Not five minutes earlier I read a blog post on braised beef neck that looked great. I don't recall seeing beef neck recipes before, and in a matter of minutes saw two. Now I am out to get some beef neck!

Your are doing some fantastic dishes -- thanks for all the informative posts!

Thanks i love neck it got good flavor and here in the neck is not to fatty 80-20 .

thanks for the good word's

sunman76 said:
Ahron those look great

Thanks

boykjo · Sep 28, 2011

africanmeat said:
Thanks

Thanks, you know i cant hide from you anything Bears got good sense of smell

Joe you 100% right first it was no 14 but i head a problem wit the casing it ripped all the time

so i grind it to 6 it solved the problem .i will get a new casing and do it again

thanks

Sometimes when things go wrong good things happen....... I really like the looks of the sausage texture.................. I

alelover · Sep 28, 2011

They look excellent Ahron. You keep producing such taste tempting treats.

moikel · Sep 29, 2011

Great stuff. Chorizo one of my all time favourite ingredients,yours look great.

moikel · Sep 29, 2011

Merguez I have eaten in France were lamb ,I think?

But no reason why they couldnt be beef. Ive seen them made here with goat as well. Wife wont eat them. Lamb to expensive in this city now to put in sausages. If I gear up I might make your chorizo recipe using pork neck,dont own a mincer ...yet. Just as a bit of "back in the day" my first non family pay packet was for laying railway track $120 net in 1977. You could buy a side of lamb which was really hoggett for$13,the whole side cut into chops,cutlets,leg,2xshanks & the scrag end of neck as a bone for your dog. $ 13 will buy you a kg of forequarter chops just,today.

africanmeat · Sep 29, 2011

alelover said:
They look excellent Ahron. You keep producing such taste tempting treats.

Thanks For the encouragement.

Moikel said:
Merguez I have eaten in France were lamb ,I think?

But no reason why they couldnt be beef. Ive seen them made here with goat as well. Wife wont eat them. Lamb to expensive in this city now to put in sausages. If I gear up I might make your chorizo recipe using pork neck,dont own a mincer ...yet. Just as a bit of "back in the day" my first non family pay packet was for laying railway track $120 net in 1977. You could buy a side of lamb which was really hoggett for$13,the whole side cut into chops,cutlets,leg,2xshanks & the scrag end of neck as a bone for your dog. $ 13 will buy you a kg of forequarter chops just,today.

Thanks, yua they do it also with lamb but if lamb is expensive and you like the flavor you can add lamb fat to the beef.

Smoked chorizo & Merguez the final W/Qview

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