Curing and Smoking Kiełbasa

Grind pork shoulder, some of it coarse and some fine, and mix in salt, pink curing salt at 2.5 g per kilo of meat, garlic, marjoram and black pepper. Add cold water and knead until the mix turns sticky. Leave it in the fridge overnight to cure. Stuff it into soaked hog casings, twist into links and hang them to dry until the surface feels tacky. Smoke them warm over beech or alder for two to three hours, then poach in 75°C water until they reach 68°C inside. Chill them in cold water.