I wanted to limit my cost initially in moving into making summer sausage. I see that many recipes call for "Fermento" and a Bactoferm F-LC. Can I use Buttermilk powder for the Fermento, and T-SPX for the F-LC? I realize the two starter cultures are different, but I'm at a loss to know if T-SPX can be used in summer sausage. Any comments?