Smoked kiełbasa

by Marta Kowal

12 rings · about 3 kg

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