I recently made some snack sticks and the first batch were more dry than the second. I should also note that I just used off the shelf ground beef and ground pork with no additional grinding. The first batch was strictly ground beef (5 pounds). For the second batch I did add ground pork (1 pound) to the ground beef (4 pounds) which I think helped and I also mixed it more for more protein extraction. Both batches I used the .8 oz carrot fiber with 1 cup of water. Would the carrot fiber cause the snack sticks to be more dry or change the texture or is that more related to the fat content, mixing or grinding?