Why do I need casings? I’ve already shot my deer for the season and the local Processing guy is adding in 20% pork fat to this round I can always add more as needed. Any advice is greatly appreciated

Do you have a suggested thermal process for snack sticks that are not getting put into a casing? Is it different than the process with casings? I hope it is because if I follow the process above they are way to dry and harder than I would like, I have been experimenting with different temps and cook times and am struggling to get the results I want. Any suggestions are greatly appreciated. Venison with 10 percent pork fat. Next batch with be 20 percent.