So, most of the snack sticks and summer sausages that I've made end up having the same consistency or moisture level and I'm not unhappy with it. It's good stuff. Now. I recently had a pepperoni snack stick from a well known meat market from the south Seattle area. It is dry. But not in a bad way. It's good. Easy to bite and it is just a fantastic snack stick. How do they get it this way? Dry, but not dried out or crispy. Do they just hold at temp longer??? My texture is nothing like theirs. I'd like to be able to make it both ways. Any thoughts/ideas? Thanks guys/gals.