I am new to making snack sticks and I was wondering what temps do I cook them at in a oven? It only goes down to 170 degrees

I was wondering what do you do or use to keep the meat moist. I made sticks and the meat came out dry. Does the cure help to retain water in the meat? How much water do you add per pound?

I only make 5 lb batches. How much water do you recommend per pound? I never tried a binder. I only used the cure and ECA. If I use the sure gel do you add it right away in mixing or last minute? Does it still have to sit to cure or cook right away? Do I add water to my cooking process and if so when?

What is the best binder to use to help keep it moist? I see there is Alot of options on the walton website.