Ingredients CardSmoked kiełbasa2 rings · about 500 g Farce 500 gpork shoulder, about 25% fat8 gfine salt1.3 gcuring salt #1 (6.25% sodium nitrite)2.5 ggarlic, crushed1.5 gblack pepper, coarsely ground1 gdried marjoram40 gice water15 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)
