I’m doing pepper sticks this weekend. 30# of deer, 7# pork trim and 3# of cheese. While looking up the ratio for seasoning to cure I seen about adding sure gel, and carrot fiber. I’ve made many kinds of bologna over the years from homemade to out of a package full of seasoning. I’ve never used sure gel or carrot fiber. Is this required to make sticks, and if I dont use them do I still mix water into the meat?