JohninPa If you don’t want to finish in a water bath you will still be done pretty quick with 1.5" logs. I’d guess you won’t be at the last stage for more than 2 hours or so.
You can grind exactly like parksider said!
I just bought the onion Caraway summer sausage mix.Do I need to add anything other than the cure ?
Carl Scheuer No, everything else is an option. While I would recommend using Encapsulated Citric Acid (it adds tang and is a cure accelerator) and Sure Gel as a binder you are fine with just the cure and the seasoning. Some people like making a Summer Sausage with no tang and if holding it overnight before smoking isnt a problem for you then you are fine there, and just make sure you get really really good protein extraction.
If you have issues, or want a different result then try those additives next time! Good luck, and please post pics if they come out really well!