I'm going nuts reading all the recipes for summer sausage. Some call for cure #1, others #2, still others say use F-LC culture. I need to make a simple summer sausage this weekend, and while I like Marianski's recipe, it calls for F-LC culture and a period of fermentation. I have T-SPX, but not the one called for. Len Poli calls for Cure #1 in his beef stick recipe, but he doesn't call for any fermentation. Anyone want to give me a push in the right direction?