Smoked kiełbasa

by Marta Kowal

4 rings · about 1 kg

• 2.2 lbpork shoulder, about 25% fat
• 0.5 ozfine salt
• 0.25 ozcuring salt #1 (6.25% sodium nitrite)
• 0.25 ozgarlic, crushed
• 0.25 ozblack pepper, coarsely ground
• 0.25 ozdried marjoram
• 2.75 ozice water
• 1 ozhog casings 36/38, soaked