Smoked kiełbasa

by Marta Kowal

12 rings · about 3 kg

• 3000 gpork shoulder, about 25% fat
• 48 gfine salt
• 7.5 gcuring salt #1 (6.25% sodium nitrite)
• 15 ggarlic, crushed
• 9 gblack pepper, coarsely ground
• 6 gdried marjoram
• 240 gice water
• 90 ghog casings 36/38, soaked