Smoked kiełbasa

by Marta Kowal

8 rings · about 2 kg

• 2000 gpork shoulder, about 25% fat
• 32 gfine salt
• 5 gcuring salt #1 (6.25% sodium nitrite)
• 10 ggarlic, crushed
• 6 gblack pepper, coarsely ground
• 4 gdried marjoram
• 160 gice water
• 60 ghog casings 36/38, soaked