In their pepperoni stick recipe below, from their meatgistics video page, you can see how they give the meat amount they are using, then the UNADJUSTED WATER AMOUNT. Only later in text, easy to miss, do they adjust the water! This is a terrible way to list a recipe, all ingredients listed already adjusted per calculation except one, then telling you to adjust that one later:

MEAT BLOCK

4 lb of Beef Trim
6 lb of Pork Butt

ADDITIVES

1 Bag Pepperoni Unit
2 Quarts of Ice Cold Water <--------!!!
Fibrous Casings
Or
Hog Casings
Or
Collagen Casings

Optional Additives:
Carrot Fiber
Encapsulated Citric Acid

PROCESS

Since we are making 10 lb of pepperoni we will need to divide out the seasoning, cures water and additives we are going to us. Since this bag of seasoning is enough for 25 lb of meat and we are making 10 lb we need to divide the weight of the seasoning by 2.5, make sure you do the same for the additives as well. That gives us .562 of a lb of seasoning, 1.6 oz of carrot fiber, 1.6 oz of Encapsulated Citric Acid and 0.8 of a quart of water. <-------!!!

I would bet their recipe you followed was for 25lbs, the other ones I’ve read here mostly seem to be. You probably used 2x more water than recipe.

This is why I love the recipe method used in all the Stanley Marianski, Home Production of Quality Meats and Sausages. Every recipe in book is for 1kg meat, and every ingredient is by weight, not nebulous volumes like teaspoons, which can differ hugely depending on spice grind size and pack.
Hope that helps! I only replied and noticed because 15 min ago I was reading their pepperoni recipe and thought, “That is waay too much water!” And only later noticed their recipe was not listed all in the same product amount format.