I would for sure add dextrose and honestly corn syrup solids work great too for adding a touch of sweet and better preservative and color.
Best posts made by lamurscrappy
RE: White "stuff" on jerky after it has been chamber sealed for more than a month.
I will toss my 2 cents in here. 1st off yes you can use less seasoning and have a safe product just make sure you always use the proper amount of cure. Never skimp on the cure.
2nd off i think maybe a couple things here to help. Never use city or well water in your meat unless they go through a very nice filtering system. I would always suggest using distilled water in everything you do. And i do think this is what is causing your issue is contamination from water. What you can do is get a plate or small bowl and put a bunch of water in it, put that in the dehydrator until its all evaporated then look at whats left on your plate and you may be quite surprised to see whats there.
With that, its ok to have super duper lean meat with no fat and silver skin/sinew. But i would highly recommend possibly adding a small amount of beef fat to your jerky to make a better product. It will help hold seasoning, add flavor, and make it so its not too dry.
But i would highly recommend you doing the water dehydrator test to see your contaminants in your water.
RE: summer sausage
Ive seen that done as jonathan has said or if you raise the temperature of your smokehouse too fast or start too high. But for the purposes of what your wanting, after you shower them cold or place in a cold bath you can spray them with warm water or run them under a hot water faucet and it should remove any unwanted grease from the casings.