Ingredients CardSmoked kiełbasa8 rings · about 2 kg Farce 2000 gpork shoulder, about 25% fat32 gfine salt5 gcuring salt #1 (6.25% sodium nitrite)10 ggarlic, crushed6 gblack pepper, coarsely ground4 gdried marjoram160 gice water60 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)
