If I was making Kielbasa with 10lbs of Pork shoulder, I would add:
course black pepper = 12.5,
mustard seeds =0,
granulated garlic =20.4,
marjoram =0, but you can add 13.6 if you like
Water =450 ml,
NFDM=0.
I would also add 10.2 grams of Cure 1 and only 72.6 grams Kosher salt.
It seems...