You can always cook a small sample and add chili flakes or ranch dressing powder if needed. That’s what I do, I use premade mixes, then, sample and, if needed, add an individual seasoning to suit our tastes. Like the beats, we like more mace in them so, I add only mace to the mix before I put it in casings.

I’ve had that happen. It’s due to oxidation before cooking. The meat on the outside will absorb oxygen from the air after stuffing but before cooking when you let them rest in casings that long. I know direction but, I’ve found that a 1 hour stay in the deep freeze is better than over night int he refrigerator, then right to cooking/smoking, then ice bath after. More uniform color that way. Te bicolored stuff is fine to eat, just doesn’t look as pretty on crackers.

I don’t use an accelerator, just a good mixing and cold.