Kiełbasa z karkówki i schabu tylko szarpak z dodatkiem whisky

I made the sausage from pork neck and overgrown pork loin. The meat was practically 50/50, cured for 24 hours, using 16g of curing salt per 1kg, and ground only with a shredder. Spices for 1kg of stuffing: 3g of cracked pepper, 1g of nutmeg, 1g of herbal pepper, 4g of fresh garlic, 1g of marjoram, 1 teaspoon of sugar, 2g of mustard seeds, soaked for 24 hours in a little Wishka, and 250ml of water. I stuffed the seasoned meat into 26-28-inch casings, smoked it over cherry wood for about 3 hours at 55-70°C (131-140°F). Finally, I baked it until the core reached 69°C (140°F).