I'm planning on firing up the smoker this weekend.

I've got a bunch of "breakfast" sausage from the butcher that I am planning to use. My question is will this "breakfast" sausage already have enough pork fat that I don't need to add any and can cure it as is?

Also any preferred cures I should look for on my Cabela's run tonight? Anybody got a favorite home cure? And finally has anybody ever used the "high temperature cheese" and if so did you like it?

Thanks!
_________________________
"Government does not solve problems; it subsidizes them." Ronald Reagan

"The trouble with Socialism is that you eventually run out of other people's money." Margaret Thatcher.

"How fortunate for governments that the people they administer don't think." Adolf Hitler