Mortadella with Pistachio and Black Pepper

In a bowl of simmering watering, poach jowl 5 minutes. Submerge in an ice bath to chill; then pat dry. Mix together PII and 50/50 pork. Through a meat grinder fitted with a 3/8-inch die, grind meat. Starting with the meat mixture at 32ºF, bowl-chop meat with kosher salt, Instacure, and sugar and cure until the mixture reaches 40ºF, gradually incorporating ice. Continue to bowl-chop until mixture reaches 53ºF, building a smooth paste as you go. Add pepper, coriander, and pistachios and combine. Pipe mixture into casings, tie off, and hang 4 days to cure and dry. Prepare and heat an electric smoker to 170ºF with a water bath but no wood chips. Cook mortadella in smoker until the internal temperature reaches 150ºF. Remove from smoker and cool.