Kindziuk is made from lean pork and bacon

Materials	lean pork (ham), 80% fresh bacon, 20%	4.0 kg (8.8 lb) 1.0 kg (2.2 lb)
Ingredients	salt, 3.3% (cure # 2 accounted for) cure # 2 sugar 0.1% pepper smashed garlic pure alcohol, 190 proof, (Polish "Spirytus" or American "EverClear"	155 g (8 Tbsp) 12 g (1 Tbsp) 5 g (1 tsp) 15 g (2-1/2 Tbsp) 15 g (5 cloves) 50 ml (1/4 cup)
Instructions	1. Cut meat and bacon into 1.5" pieces and mix with pepper and smashed garlic. 2. Fry salt briefly on a hot pan, stirring often. Rub salt thoroughly into the meat. Add sugar, cure # 1 and alcohol. 3. Mix everything well together. Stuff firmly into pork stomach, bladder or large fibrous casing (60 mm). Avoid creating air pockets. 4. Hang for at least 10 days in a cool, dry and ventilated area. This is when curing, drying and fermenting are taking place. 5. Apply cold smoke (below 22º C, 71º F) for 3 weeks, applying smoke 3 - 4 hours daily. On the last day of smoking add juniper berries or juniper twigs into the fire. 6. Store in a dark, cool and dry place.
Notes	Originally the ingredients were stuffed into pork stomach or bladder. The stomach was sewn and the bladder was tied off with butcher twine. Then the casing was placed between two wooden boards and pressed together. The boards were tied with twine and hung (see step 4). Alcohol is added to help in removing moisture. Traditional Kindziuk was smoked with alder wood. Don't decrease amount of salt. Salt and nitrite are the first line of defense against spoilage and pathogenic bacteria. The safety of the sausage depends on moisture removal (drying).