Ok Here is the Finished Product. It was Amazing 10/10 would recommend!
about 24 hours in the Pa’s Black bull, Seasoned Stuffed and Netted then Smoked at 325 for about 2 hours.

Got to do a little home processing this weekend. Made some deer sticks 70% deer 30% pork fat and some Deer brats same ratio.
The brats i used a Custom blend recipe and i have to say i dont think i could get a deer brat any closer to a traditional brat flavor. they where great!
The Sticks Started with Pepper Stick and added a few other spices along with Sodium erythorbate, sure gel, and sure cure. I opted out of citric acid just for something different. The Sticks come on slow with a smoky flavor ending with just the right amount of kick! I stuffed into 19mm casings and smoked on the green mountain. I was surprised it only took 2 hours to smoke the sticks.

Id Like to add that it has also been noted that the virus can not survive temperature and that cooking to 160 should kill it.

Jonathon I never would have guessed it would pair so well with Chicken But its quite amazing I will be trying some other things with it for Sure!

PapaSop If you can wait Prices are starting to come down. Cattle carcass prices are falling and boxed shouldn’t be to far behind. In fact most items we ordered this week had fallen slightly.

tmeiners82 Ive interchanged Snack Stick and Summer sausage with good success. Ive also Made quite a bit of summer sausage with Jalapenos and ECA with no issues It would just come down to your Preference.

TexLaw I should clarify we use 'Heat Treated not fully cooked" Per our Haccap Plan to make USDA happy but it has been smoked to 132. so not totally cooked.

Jonathon We do Not here except for a few pet treat recipes. Otherwise meat block dictates how much water seasonings ect. All of our Recipes are in Excel forms where you enter the meat block weight and it calculates how much ingredients you add by weight. If there is a way to attach a file Id be glad to share our Base Sheet that anyone could use and modify.

hazelwood I would use Something like the blue ribbon Bratwurst seasoning. I would use this at 5-10% more than the recommended usage on Venison as the strong taste can take a bit more seasoning to get the flavors to pull through.
I would also add Carrot fiber and the appropriate amount of water & 10% high temp cheddar. I prefer to use canned jalapenos in my stuff but be sure to drain all the juice you can as it will denature the meat and make it crumbly.

The Best thing For Snack Sticks is a Poly board Jig. You Take 3 Pieces and Screw them together in a U with Slots for a 12" Knife Every X amount of inches. Fill in with Sticks and Cut in the Slots.

cu_hunting Dont Let it get you! its very doable at home! Glad the Ham turned out!

cu_hunting If you can cold smoke them and keep your temp out of the Danger zone you do you. But your temp has nothing to do with the saltiness or it being tough. If you in fact stopped at 138-142.
Jonathon We smoke to 145deg.
We use our bacon to wrap filets and at 145 we have supporting documents to make it “safe” if a customer was to only cook there filet to 130.
At 145 USDA considers Bacon a Heat treated not fully cooked product and ITS SAFE. Even at this Point USDA requires safe handling on the product for the consumer.
cu_hunting the issues with salt you have are 100% going to come down to you experimenting with the amount of cure and time of cure and even if you get it 100% once its hard to duplicate for a consistent product. I would Highly recommend going to an EQ cure as it is way more consistent and repeatable not to mention can be just as good if not better IMO. I would also guess that a overly salty bellie would be tough just like an over dried jerky get tough and salty.

TexLaw I would Second this.

txoutdoorsman They are not needed for Frozen product only really useful in a shelf stable product in a modified atmosphere pack.

Chef Shelf Stability is a Matter of Water Activity On Jerky (Needs to Be under 0.85) And a Combination Of PH and Water Activity on Snack Sticks and Summer sausage. I would not recommend keeping any product shelf stable with out being able to test both of those things.

Tex_77 That got a good Laugh, Those all seem like great uses!

Tex_77 Do you have Pack Horses?! That thing looks great to sleep in Not so much to pack in!

deanlorensen I had to go Back and re read! This is My opinion but when making a fresh sausage it should not be boiled as then its not a fresh sausage. The freezer before packing helps the sausage hold its shape during vac packing. If done unfrozen the vac packer will squish the sausages. It does not really hurt anything Just does not look very nice.

Jonathon Id say we are around 8 RPM for hams for 45 minutes. Too fast and you can start to get protein extraction. Too long and you can also start to get Protein Extraction. I honestly cant think of anything that we tumble above 10-15 rpm.
We use it a ton for Jerky at around 8-10 rpm for no longer than 15 min. Any more than that and we get “salt out” which we have found is actually protein extraction from tumbling to long.

Jonathon Everyone’s millage may vary on that however when you do 50+ hams a week the extra couple days is cheap insurance vs risking it a ticking off customers. I would say 99% of the time you would be fine though.
We also Vacuum tumble and stitch pump our hams and I would bet that if you artery pump that 1% would be even less.