@TexLaw well, I finaly got around to making another batch of summer sausage. This time I used your smoking schedule, reduced water to 0.6 oz/lb and Sure Gel at 0.24 oz/lb. Turned out MUCH better and flavor was great. Texture was still a little rubbery/spongy and moist, but quite a bit less than before. I am going to experiment with the water and Sure Gel amounts to see if I can zero in on that “perfect” semi-dry texture. Next batch I am thinking of reducing water and Sure Gel in half ( Water at 0.3 oz/lb and Sure Gel at 0.12 oz/lb) and keep the same smoking schedule. I’ll keep you posted.
