Ingredients CardSmoked kiełbasa12 rings · about 3 kg Farce 3000 gpork shoulder, about 25% fat48 gfine salt7.5 gcuring salt #1 (6.25% sodium nitrite)15 ggarlic, crushed9 gblack pepper, coarsely ground6 gdried marjoram240 gice water90 ghog casings 36/38, soaked Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
