Ingredients CardSmoked kiełbasa4 rings · about 1 kg Farce 1000 gpork shoulder, about 25% fat16 gfine salt2.5 gcuring salt #1 (6.25% sodium nitrite)5 ggarlic, crushed3 gblack pepper, coarsely ground2 gdried marjoram80 gice water30 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)
