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!

I don't think you want to make summer sausage from breakfast sausage. They are two different seasonings.
Eat the breakfast sausage as is.
Make summer sausage from ground (what you have) and mix in pork or beef.
I just made a batch of summer sausage with a Cabelas mix. It came with seasonings and casings for 25 pounds. I used bear and beef. It really turned out great.
I did it in the ancient Big Chief for 3 pans and then finished in the oven. Had to clean the oven after that.
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The Cabelas package said use pork but I went with beef and no complaints. I'd link a pic of the box from Cabelas but couldn't find the one I used on line. It's hard to miss in the store (Tulalip) as they had a ton of it.

I have eaten the breakfast sausage as is and it's pretty bland. Almost like they forgot the spices so I'm not worried about that. That's also why the breakfast sausage is about the only thing left in my freezer. I do have a few packages of ground left but I'm going to shoot that thru the jerky press which is awesome.

Looks yummy! I was going to place them on racks. Any advantage to hanging them other than not having to rotate?

I'd say go for it and you probably don't have to add any pork.

I hang them to get better circulation. At least that's why I've done it that way. Not sure if it helps or not.