I had the same problem with the pizza flavored snack sticks. I made a 10 pound batch of venison/pork butt. 70/30. Came out hollow/squishy. They taste ok, just dry. I put encapsulated citric acid and a pound of mozzarella cheese. They absorbed water from the ice water bath. Had to cut them into 6 inch pieces and squeeze the water out and dry on a cookie sheet in the oven. So i made a 5lb batch with angus beef chuck roast. Same result, hollow and squishy. Not sure why. All the other flavors came out fine.
