bcompton53 In my opinion Sure Gel is better than Soy Protein blend in binding the meat when making a cured product. We once tried to make imitation bacon that looked more like regular bacon by layering the meat and fat with clear lines of separation, miserable failure! No matter how you cook it, that fat is going to render and if it is not bound at all in proteins it is going to be cooked out and will reform as a greasy mess on the outside/bottom of the product.
I do think your particle definition is great looking and looking at it I don’t think it is part of your problem. When fat is cooked, it will melt, but it should also resolidify inside the pocket of the meat. I think your swiss cheese looks is the same thing that happens when you don’t stuff summer sausage or any sausage fully enough. In short, I think those are voids, not places the fat melted out and ran. I could be wrong there but that is what it looks like to me.
To fix that in the future you could try pushing the meat into the pan a little strong but I don’t think that will do much, I would recommend that you drop the pan a few times from the height of a few feet onto the table. That should pack it down in there a little better and clear some of those voids.
Now, it also could be partly because you did not grind the fat small enough, we made some venison keilbasa here once and we ground the fat once and then cooked it. That fat totally melted BUT it only leaked where the fat was on the outside of the sausage. The fat that was totally encased in protein reformed and had a nice “pallet appeal” (thanks PapaSop) So, i’d try getting it packed down a little tighter in the pan!