I did the math here. I used 2.8 lbs (which equals 2 liters of gelatin of the kind I used) to 2.3 gallons of water (9 liters). That is 1.2 lbs/gallon, which is around 20% richer in gelatin than your mix. My mix is already on the softer than ideal spec (which is 8.5cm +/- 1 cm or 2.9" to 3.7"). I'd predict your gel is out of spec or nearly out of spec on the soft side. This means that properly calibrated gel would get less penetration than observed. If anything red meat is tougher than porcine (which is what the calibration is based on since porcine and human flesh are nearly identical). If I get a deer this year I will be shooting it with a 17 caliber BB to obtain an accurate deer calibration figure.1 pound per gallon.