You're most likely going to smoke at 250 so dont use cure. No need to add those chemicals if you dont need it. I make 30 lbs at a time and it's always great.
My simple recipe (adapted from the great book " The Sausage-Making Cookbook")
5lbs of ground pork
3 T of salt ( I use pickling)
1 T sugar
1 T Black pepper
10 cloves of garlic
1 T marjoram (fresh is much better than dry)
1 C Water
2 T of smoked paprika (optional)
Mix it all up and refrig for 24 hours. Stuff into casings. Cool smoke for 1-2 hours to dry the sausage and then heavy smoke ( i do 180 degrees) until done. I then dunk the sausage into cold water and then let it dry before storing in the fridge or freezer. People love it so I havent mucked with the recipe at all.
I dont have any pictures of the finish product but here is a bunch I just stuffed.