Smoked kiełbasa

by Marta Kowal

4 rings · about 1 kg

• 1000 gpork shoulder, about 25% fat
• 16 gfine salt
• 2.5 gcuring salt #1 (6.25% sodium nitrite)
• 5 ggarlic, crushed
• 3 gblack pepper, coarsely ground
• 2 gdried marjoram
• 80 gice water
• 30 ghog casings 36/38, soaked