Ingredients CardSmoked kiełbasa4 rings · about 1 kg Farce 2.2 lbpork shoulder, about 25% fat0.5 ozfine salt0.25 ozcuring salt #1 (6.25% sodium nitrite)0.25 ozgarlic, crushed0.25 ozblack pepper, coarsely ground0.25 ozdried marjoram2.75 ozice water1 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)
