Jonathon I wish I could give you more info but after they told me about the LASC they kind of scared me off and I didn’t buy their seasoning and being a newbie I didn’t ask the questions about what their curing process was. Their sticks are pepperoni flavored with a lot of tang and a great snap when you bite into them. They did tell me they used natural lamb casing 20-22 mm.

I am trying to make the same venison snack sticks that we have made at our local butcher they will sell me their seasoning mix but they said I needed Lactic acid starter cultures which they wouldn’t sell me. The told me that is what gave their sticks the “tang”. My question is would “ECA” do the same thing?

Chris from Minnesota