noting Ghosting is the issue that happens sometimes with jerky/dried sausage where everything looks fine at first but then a white powdery substance starts appearing on the surface. It can happen on a jerky with almost no moisture and in a vac bag, that is how you know it is not mold. Some people say it is Tyrosine that is forced out of the meat, some say salt. Texas A&M has a great quick breakdown on this https://meat.tamu.edu/2013/01/22/possible-causes-for-white-film-on-beef-jerky/
Difference between stick & summer seasoning
mars last edited by
How interchangeable are prepackaged snack stick and summer sausage seasoning? What are the pro & cons? Running short don’t think I’ll have enough to complete my summer sausage.
mars they are VERY similar to the point where I can’t think of one that I wouldn’t use for the other, so go ahead!
mars I use Willie’s in summer sausage alot of the time.