Hey guys, I am hoping that some of you seasoned sausage veterans can offer some advice. I have a package of LEM Backwoods Kielbasa seasoning that does not have any cure in it. I want to smoke this sausage and know I have to add cure to do so. The package says not to add any salt to the spice mixture. Would it be OK to add the cure, or would it make it too salty? If it is going to make it too salty, I will make the seasoning myself so that I can add cure and smoke. Would anyone be willing to offer up a recipe for some good smoked kielbasa if I need to mix my own seasoning? I have made Brats, but this is my first run on Kielbasa and I don't want to ruin $30.00 worth of meat. Thanks.