Smoked Old Bay Sausage

A great tasting smoked sausage recipe we really enjoy. This is enough for one coil. I usually make a bunch at a time and then vacuum seal them in thirds of a coil to freeze for future use. 
If you are not familiar with instacure, it is a curing salt used to slow cook or cure meats. You can find it at most outdoor stores.

INGREDIENTS
1 pound ground pork
3 pounds pork tenderloin, cubed
1 1/2 tablespoons Old Bay seasoning
1 tablespoon garlic powder
2 teaspoons celery seed
1 teaspoon onion powder
1 teaspoon instacure #1 (formerly prague powder)
Cayenne pepper to taste (optional)

DIRECTIONS

Prepare the casings as per directions on package.

Meanwhile mix together the remaining ingredients.

Remove casings from water and pat dry with a clean cloth.

Stuff the casings with the meat mixture.

Tightly tie the end with butcher’s twine.

Place in smoker and smoke @ 250 degrees Fahrenheit (medium-low on my smoker) for 2 hours or until meat thermometer reads 165 degrees.

Refrigerate until cooled completely.

Enjoy!