Jamieson22 I do not it was a pk100 or nice dehydrator. I went with the pk. I got some rump roast and pork but. I will be trying it again today. Then hold and smoke tomorrow. Everyone loves the flavor and they seem a bit firmer after a week in fridge. I have the rest vacuum sealed and frozen.

Maybe see if you can dry a small batch out in your oven?

dh4ever77 has a pk100 and I gave him my schedule as well.

I supposed what you consider mushy may be relative, but no one has ever called mine that. Here is my most recent batch using a PK100 for some reference.
https://meatgistics.waltonsinc.com/topic/4235/habanero-bbq-snack-sticks-w-hot-pepper-cheese

I used sure gel once and my sticks were kind of rubbery and squeaky like a cheese curd. So I stopped using any binder and haven’t made a batch I felt was lacking.

Did you double grind? Could be you didn’t get much protein extraction making for a loose mince?
Any chance they are undercooked? I could see that being “mushy”. What temp did you take them to and did you just go off temp of one stick?

Like someone else mentioned on your sure gel, dump the hardened stuff in a gallon zip lock and use a rolling pin. It will get it back to original powder. I do that with hardened seasoning as well.

I tried a pan of water once, didn’t see any difference, however I have not tried the auto sponges and chamois trick. I would suggest if you try the water pan to heat up the water to just about boiling so it has a chance to start evaporating right away without having to heat it first.

On the pk100 I am familiar with but have not used, I have the bigger brother to the pk100. Which the only difference is it has two burners and a circulation fan for even cabinet heat and drying capabilities. Your cook cycle will take longer as well. With your pk100 use only the 1250watt setting. Here is the smoke/cook cycle I am suggesting.
Heat up smoker to 250* or highest setting
Add sausage and TURN HEAT DOWN TO 110*
110* for 1 hour dampers wide open (drying stage)
125* for 2 hours damper 1/2 open bottom 1/8th open top if you have one (start smoke)
140* for 1 hour (smoke)
155* for 2 hours (remove smoke pan after first hour of this cycle)
170* until IT is 160* with all dampers closed.
Smoke is optional you can do more, less or none at all based on your liking.

Next is my meat block, I will share for a 25lb batch and you can divide it up to get a per pound ratio
16.50 lbs lean protein (beef or venison)
6.50 lbs 80/20 pork trim
2.00 lbs pork back fat
1800 ml of ice cold distilled water
1 oz sure cure (that is dissolved in the water)
1 package sure gel (.375 lbs)
Seasoning of choice

Make sure all meat is super cold but not frozen during entire process. You can grind partially frozen if you have a big enough grinder to handle it. I wear cotton gloves with nitrile gloves over top while mixing.

Any eta when sure gel will be back in stock? Would powdered milk get similar results or a sub until its back in stock?

yes, powdered milk works. soy protein also works.