processhead thanks a lot

processhead and how long after pumping should I brine or pickle

I want to make homemade corned beef and roast beef for deli type meat. I have a 18 lb. Bottom round. I want to use cure so it can handle smoking and increasing shelf lif but I don’t want it overly salty. Should I inject with brine or just put in the brine?? And how long for each methods? Time isn’t a problem for me. Any suggestions are greatly appreciated

Jonathon thank you

I am curious if interchangeable for different products? like using the hatch green brats seasoning for summer suasage or snack sticks? if so beside cure would I need to add anything else? thank you in advance for any information you may have

Hi Greg Hintz from Clay, MI. i’ve made homemade fresh sausage for years (my grand father taught me) and want to learn more about snack sticks, summer sausage.