Rafter3 There are only 1 or 2 seasonings that we sell that actually have the cure mixed in, the vast vast majority of them have the cure in a separate package that will be included but is in its own small bag. The exceptions to that rule is some of the fast pack stuff and honestly that is almost exclusively bought by commercial processors.
For summer sausage the best thing to do would be to watch all of https://meatgistics.waltonsinc.com/category/40/cured-sausage if you have time. If you don’t then watch/read:
Pay special attention to the 205 thermal processing. Pulling it at 130° and finishing in 177° water is going to cut hours off of your processing. It can be a little intimidating to try on your 1st batch though. If you want to get comfortable with the process first then just watch the 104 and 107.
Quick tips would be, use sure gel meat binder, use Encapsualted Citric Acid as a cure accelerator and tang adder (if you don’t like tang then stuff before holding overnight) and finally be patient with your smoke schedule. It is easy to get frustrated during the stall and just up the temp on the smoker but that can cause issues.