Chris from Minnesota

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?

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 want to make up a couple of batches of venison bacon; 1 using waltons bacon mix, a maple flavored and a apple flavored. My question is should I mix a big batch using Waltons bacon mix and then split it up and add Waltons Maple sausage mix and apple mix or make separate batches using only the maple, apple and bacon mixes in each? I guess to make it simple do I need the bacon flavored mix in the apple and maple bacon to make it taste more like bacon?