Either will work fine. Cubing and curing the meat before grinding is the preferred method in Poland. I personally grind, mix and stuff then hold for 48 hours covered so the casings don’t dry out.1. Is There a difference if I cure them for 24-48 hrs before stuffing (as some recipes suggest) or I stuff and let them hang to cure 24-48 hrs?
It’s all personal preference.2. Some Kielbasa recipes I've seen call for a part of beef in the mix while others (like this one here) uses only pork. What do I get in both cases?
Beef has the ability to hold more water than pork which potentially makes a juicer sausage, beef also has a deeper color so it looks nice. In this recipe the beef would be about 1/3 as much as the cubed pork and should be either ground through 3mm plate or emulsified or both.
I’m happy with straight pork in this sausage.
3. I wasn't able to get marjorarm...can I use Orégano instead or without marjorarm the thing is definitely ruined?
I would just leave it out.
Here is the link to my recipe
https://www.smokingmeatforums.com/threads/kielbasa-lisiecka.312369/