Smoked chorizo & Merguez the final W/Qview

Discussion in 'Sausage' started by africanmeat, Sep 25, 2011.

  1. africanmeat

    africanmeat Master of the Pit OTBS Member

    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

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    Now for the merguez i just add more hot pepper and fresh cilantro

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    To the fridge for 24 hours

    see you later
     
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks awesome. Great job
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks awesome as usual Ahron!
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks delicious!

      Craig
     
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    Two days later

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

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    Thanks for looking
     
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thanks Al you are always kind


    Thanks Gary for looking


    Thanks Craig yes it was
     
  7. Those look amazing.
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

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

    Not this time!!!

    Looks Awesome!!!!

    Nice BearViews & A Great Plate!!!!

    Thanks,

    Bear
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    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.............[​IMG]

    Joe
     
  10. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    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
     
  11. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Ahhhhhhh........

    That's Beautiful!

    Todd
     
  12. jak757

    jak757 Smoking Fanatic Group Lead

    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!
     
  13. sunman76

    sunman76 Master of the Pit

    Ahron those look great [​IMG]
     
  14. africanmeat

    africanmeat Master of the Pit OTBS Member

      Thanks


      Thanks, you know i cant hide from you anything  Bears got good sense of smell [​IMG]


     Joe you 100% right first it was no 14 but i head a problem wit the casing it ripped all the time [​IMG]  so i grind it to 6 it solved the problem .i will get a new casing and do it again 

    thanks
     
  15. africanmeat

    africanmeat Master of the Pit OTBS Member

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



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


     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


      Thanks
     
  16. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


    Sometimes when things go wrong good things happen....... I really like the looks of the sausage texture.................. I
     
  17. They look excellent Ahron. You keep producing such taste tempting treats. [​IMG]
     
  18. moikel

    moikel Master of the Pit OTBS Member

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

    moikel Master of the Pit OTBS Member

    Merguez I  have eaten  in France were lamb ,I think?[​IMG]  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.
     
  20. africanmeat

    africanmeat Master of the Pit OTBS Member

      Thanks For the encouragement.


      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.
     
     

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