There will be salt in the seasoning mix and, a snack stick mix will also have cure or pink salt in the kit as well.

Say each seasoning mix is for 10 lbs of meat but, you have 10 lbs total of meat: You need a good scale, weigh the seasonings and cure and use half of each by weigh.

If you must you can try to measure by volume but, weight is much more accurate.

Why not just get stuffing tubes or your grinder - that’s how I do snack sticks. I use the grinder t fill them.

I do cured venison hams as well. Very good, nothing like a pork ham, closer to tasting like corned beef than tasting like ham. Same as a pork ham, so I’m curious to see the OP’s recipe.

I do venison hams. I use a curing brine, 3 lbs of curing salt per gallon of water. I brine in that overnight (8-12 hours) then, inject half of that brine into the deer ham.

I use Walton’s brown sugar cure to coat the outside of the ham until it’s about 1/2 to 3/4 inch thick initially. Have plenty of cure on hand, you’ll need more every other day. I pit the ham on a draining rack inside a plastic box with a lid and, refrigerate it. I check it, drain off the water and, add more cure if I see any bare spots. Being venison, I leave it 15 days in the refrigerator and, at the start of day 16, I rinse the cure off, then soak the ham in reconstituted powdered milk for one hour before wrapping and freezing it, or cooking it.

If you like saltier ham, skip the milk soak. I like it a bit less salty.