I was running out of Summer Sausage and Snack Stix and have been wanting to try out a starter culture to see how it would turn out. I've used the encapsulated citric acid and fermento in the past and wasn't real pleased with the end result. Butcher and Packer had a recipe using the LHP starter culture and I used that as a guideline on how much culture and dextrose to add. It also specified to ferment at 105F for 12 hours, so we'll see how it turns out...hope it's not too sour. I usually put cheese in my summer sausage, but decided to just go with the Jalapeno this time. I put it in the smoker last night about 6.00 PM and when I checked it this morning there was a pretty good mold growth on the summer sausage, I really wasn't expecting that so quickly! I did 25 LBS. of each, 60/40 pork to beef. Here are a few pics. Dave Grinder loaded up with about 50 LBS. of Butts. First grind through 1/4 plate and and loaded up for 2nd grind through 3/16 Grinding complete. Ready to mix with spices, cure, starter culture, and Jalapeno's. First load ready to stuff. Summer Sausage all stuffed....forgot to take pics of slim jims. This is how they were when I woke up this morning. Got the smoke going. Slim Jims, they didn't seem to have much mold on them?