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.

waltp ECA is a cure accelerator. What your seeing is uncured spots. Next time add just enough water to carry the cure and spread as evenly as you can. Mix until proper protein extraction with all your seasonings except ECA then mix in the ECA and Stuff.
With The ECA you want to cook soon but you have an hour or 2 to hold it and let the cure work no issues.

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!

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.

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.

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.

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.

PapaSop Its good but man the public land was crowded this year! ended up 2miles in just to get away but it worked out good!

Mike Sample To answer you ? completely. Neither. Walton’s has a chart on there website.

gChart Yah thats pretty steep but It looks like it cooks real nice!

Joe Hell Is that the Stargazer Brand Cast?

Jonathon We switched to a wet brine years ago before i was old enough to really know the difference.
I also Think that the original poster is think more along the lines of a prosciutto that is never heat treated than a dry cured ham which would still be heat treated at the end of the curing. I would think the curing itself with aa dry rub would take 10-14 days to fully cure the ham?

waltp ECA is a cure accelerator. What your seeing is uncured spots. Next time add just enough water to carry the cure and spread as evenly as you can. Mix until proper protein extraction with all your seasonings except ECA then mix in the ECA and Stuff.
With The ECA you want to cook soon but you have an hour or 2 to hold it and let the cure work no issues.

JohninPa Ok, Just wanted to make sure. An overnight hold with ECA could cause the lack of snap with a mushy product.

JohninPa Are you using ECA?

zbigjeff Thats what it would seem. Used to be you could buy boxes of hams (2 per box) and boxes of bellies (3-4 per box) which is what the little mom and pop shops need for fill in when they cant kill a whole animal. Hopefully it gets back to that…

Jonathon Some what. The big plants are experiencing labor shortages still so they are cutting corners. Normally we would buy combos of skinless hams to cure for the holidays but this year we had to buy skin on. So we skinned 3 combos (pallets) of Hams this year. Bellies where (at my last check) available in small boxes but you could buy whole combos. Pork ears are being thrown away because they don’t have the labor to box them. Everything else I have not noticed issues…

PapaSop Its good but man the public land was crowded this year! ended up 2miles in just to get away but it worked out good!