From the text "A traditional heavily smoked sausage that is cooked in water from Poland's neighbor to the east"
pork (jowls, hard fat trimmings, bacon) 300 g
Ingredients per 1000g of meat:
Grind/stuff hang to dry. Hot smoke 90-110 minutes.
Cook in water at 160-167 till internal temp 155-158
Shower with water
Origionally, after showered with water, sausage hung for 12 hours.
cold smoke for 24 hours to dry some, then warm smoked for 12 hours then sausages were dried till 80% weight yield was obtained. If mold developed, it was wiped off.
This dry sausage could be kept a long time at room temp.
From Marianski's book
I'm gonna fully cook in the smoker. Should be done here in an hour. Then cool. It will have had 10 hours of smoke, not sure if I will smoke it more.