Smoked sausage

Hot-Smoked Kindziuk-Style Sausage

A home-safe kindziuk adaptation: coarsely cut cured pork that is hot-smoked rather than eaten raw-dried.

What you’ll need

• pork shoulder: 1600 g
• pork belly: 600 g
• garlic: 30 g
• curing salt: 45 g
• black pepper: 8 g
• large pork casing: 1 pc

How to make it

1. Before starting, verify the curing salt label: 45 g is suitable only for a prepared curing blend containing 0.5-0.6% sodium nitrite, never pure nitrite. If the package specifies another concentration or dose, follow the manufacturer’s calculation instead.

Keep cooking
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From the In My Fridge recipe collection. This duration is an elapsed-time estimate including curing, not active cooking time. Follow the timing in each step.