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Printed at the current scale: 12 rings · about 3 kg · Metric · front and back, more cards if it runs long

Smoked kiełbasa

12 rings · about 3 kg · 4 × 6 in
3000 g pork shoulder, about 25% fat
48 g fine salt
7.5 g curing salt #1 (6.25% sodium nitrite)
15 g garlic, crushed
9 g black pepper, coarsely ground
6 g dried marjoram
240 g ice water
90 g hog casings 36/38, soaked
forklet.co/r/AlPZo7XI?scale=3 · v1
  1. Grind 3000 g pork shoulder, about 25% fat through a 1 cm (⅜ in) plate, keeping it below 2 °C. 10 min
  2. Mix in 48 g fine salt, 7.5 g curing salt #1 (6.25% sodium nitrite), 15 g garlic, crushed, 9 g black pepper, coarsely ground, 6 g dried marjoram and 240 g ice water until sticky. 4 min
  3. Stuff firmly into 90 g hog casings 36/38, soaked and tie 12 rings. 15 min
  4. Hang in the fridge overnight to cure and dry the casings. 4 °C · 12 h
  5. Dry in the smoker at 55 °C for 1 hour, then smoke at 65 °C until deep red brown. 2 h 30 min to 3 h
  6. Poach in water held at 75 °C until the centre reaches 69 °C, then chill in ice water. 30 min to 40 min
  • Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
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