How to Make Polish Kielbasa

honest-food.net

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

4 pounds pork, wild pig, bear, venison, etc

1 pound pork fat (fatback or shoulder fat)

36 grams kosher salt, about 2 tablespoons

5 grams Instacure No. 1, about 1 teaspoon

5 grams ground black pepper, about 2 teaspoons

3 grams dried marjoram, about 2 teaspoons

10 grams sugar, about 2 teaspoons

6 garlic cloves, minced

½ cup ice water

Hog casings

Directions at honest-food.net

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