Smoked kiełbasa

by Marta Kowal

2 rings · about 500 g

• 500 gpork shoulder, about 25% fat
• 8 gfine salt
• 1.3 gcuring salt #1 (6.25% sodium nitrite)
• 2.5 ggarlic, crushed
• 1.5 gblack pepper, coarsely ground
• 1 gdried marjoram
• 40 gice water
• 15 ghog casings 36/38, soaked