Fiery Moroccan Lamb Merguez

Name: Fiery Moroccan Lamb Merguez
Ingredients: 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