Smoked kiełbasa

by Marta Kowal

8 rings · about 2 kg

• 4.41 lbpork shoulder, about 25% fat
• 1.25 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
• 5.5 ozice water
• 2 ozhog casings 36/38, soaked