Question. Yesterday I made my first batch of bear pepperoni. Small batch to start to test the waters (well, I was told 10lbs is a "small batch"). Results were awesome, very happy with it, but pushing the meat through the sausage stuffer was a pain! Quite literally. After mixing in the cure with water, the meat became so tacky that it resembled sourdough. I got the job done but had to push so hard that I was getting worried of breaking the crank or some of the mechanics.
So, I was thinking next time just to add more water to make the "dough" flow more easy, and just spend more time in the smoker/oven to dry... Good idea or not? If not.. any other suggestions?

As always ,any suggestion is welcome...