Several of the recipes in the book for thin(hog casings) do not use a lactic acid culture.
hmmmm....in chapter 5 the sausages that don't call for starter culture are the coppa (stuffed into beef middles), the saucisson sec and the landjager (calls for Fermento which is flavoring only).
Why do some call for it and some don't? The coppa I could maybe understand since it isn't ground but why not the other two? Could you safely make dry cured sausage without starter culture? i.e. cure #2 and the fresh tuscan air only (okay, okay Minneapolis air - but our air is pretty good )
I have done several different "old time", non LB sausages with no problems..That was the way it was done before the advent of the lacto bacillus addition..Some saved some meat from a batch to inoculate the next, like sourdough bread......Its (the LB) a sure thing so it makes a commericial operation much more efficient...I have never been accused of that!
One thing that may come into play is ,All the ones I have done were done in hog casings (smaller diameter). The larger diameters, and thus longer age time may necessitate the LB mode...The amount of dextrose also makes a difference in how sour it is..