I am going to be making some Smoked kielbasi soon. I have a package of Legg's Old Plantation Kielbasi seasoning I am going to utilize. I plan on smoking them til they reach an internal temp of 155. Then they will get packaged and froze for later eating.
Here is my question. This seasoing does not contain cure. Do I add some pink curing salt?
I am super new to this and don't want to ruin something nor do I want anyone to get sick.