Do you use both Sodium Erythorbate and encapsulated citric acid together when making Lebanon bologna?

Just made 10 pounds of summer sausage. End result is dry and grainey. My thought is not enough fat, it was made with beef, chuck and eye of round. Added pork fat at 20 percent. Used carrot fiber and water. Will adding too much water cause an issue or was it needing more fat.

If I am going to tumble my meat and seasoning for 15 minutes the immediately put in dehydrator, is it safe to still add sure cure? Would you also add Sodium Erythorbate if adding sure cure as do not want to add ECA and have the tang with jerky.

Thanks everyone. Tumbler arrives tomorrow so looking forward to see the difference it will make over bagging and resting 24 hours.