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.
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)
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.