Ingredients CardSmoked kiełbasa12 rings · about 3 kg Farce 6.61 lbpork shoulder, about 25% fat1.75 ozfine salt0.25 ozcuring salt #1 (6.25% sodium nitrite)0.5 ozgarlic, crushed0.25 ozblack pepper, coarsely ground0.25 ozdried marjoram8.5 ozice water3.25 ozhog casings 36/38, soaked Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
