Fiery Moroccan Lamb Merguez

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4 pounds boneless lamb shoulder, cut into 3-by-1-inch strips

1 pound lamb or pork fat, cut into 2-by-1-inch strips

4 garlic cloves, minced

2 tablespoons plus 1 teaspoon kosher salt

1 tablespoon hot paprika

2 teaspoons ground black pepper

2 teaspoons ground cumin

2 teaspoons ground coriander

1/4 cup plus 1 tablespoon red wine vinegar, chilled

3 tablespoons cold water

1/4 cup harissa

15 to 18 feet (about 1/2 ounce) salted pork or sheep casings

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