I’m new at this I have a 15 lbs ham.i just ordered cold phosphate & sodium erythorbate do I need to add that along with country brown sugar cure and California ham spice or is that already in the last two spices i watched the video and i didn’t see where Jonathan mentions that.

Thank you for your help jonathon. I did watch both videos they where a big help. And the ham came out great.

Making snack sticks for the first time.just wondering what cut of beef I should use

Thank you for all your help Jonathan. I will try to send pictures and let everybody know how it came out.