@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.
Posts made by Christian Beckman
RE: Lactic acid starter cultures
Lactic acid starter cultures
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?