Did you use any spice mix or combination of spices? Did you and any curing salt? Without using curing salt you run a heavy risk of killing yourself or your family from botulism. I appreciate the desire to be different, however starter cultures and curing salts are cheap stuff. Check out Butcher & Packer in Detroit. Typically the entire packet of starter culture is added to you meat this insures you have enough, too much culture has no negative affect. The twang of the ferment can also be mimicked by using citric acid. There is nothing wrong with buying professionally made sausage kits, you still have to craft the product. I find B&P has better flavor and prices than LEM or Trails End.
