You can use the cure but I not to sure about the seasoning. IF I remember correctly, the cure is a 50/50 mixture of Morton tender quick and brown sugar. Check it out if you can, I am just going on memory. If you use the 50/50 mix, you still need to use it at the Morton rate, i.e. 1 TBS MQ per pound. That would be 2 TBS of the mixture per pound.
NUTZ