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.

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 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.

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.

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

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.