Christian Beckman What @Boudreaux says is correct but there may be one more thing you want to think of. They MAY have been doing a dry cured product or they might be doing a 12 hour (or so) fermentation and then cooking them. Also, one other thing to keep in mind is that the Lactic Acid Starter Culture isnt going to be quite as tangy as ECA. Some people say that even at the same pH a product made from Lactic Acid Starter Culture will not be as tangy. I don’t think I agree with that but there are people who claim it to be true. So if you are looking to mimic what they have been doing I would start out a little lighter on the ECA, not a lot but instead of using 4 oz to 25 lb of meat maybe try 2.5-3 oz and experiment to see what works for you.
Can you give us some more information on the seasoning they gave you? Is it designed for a slow cure or do they just ferment it for 12 (or so) hours and then go to the smoker? The reason I ask is if they are slow curing it the cure that came along with the package might not work for a standard snack stick process.