F-LC or LHP for summer sausage

[rfwoodvt]

Doing up a new batch of Marianski's summer sausage. Last batch I only had some LHP so that is what I used, but the recipe calls for F-LC

Any thoughts on which one would be best and what the significant differences between the two would be? (Aside from the Listeria protection)

 

[BGKYSmoker]

LHP is a faster fermenting agent 80-100*

 

[rfwoodvt]

Followup:

Made another batch of SS this time with the F-LC. Hands-down more towards what we were looking for. the LHP seemed to give a more sour-twang to the sausage, which, while not unappealing, was not what we had been looking for. The F-LC though fits the flavor profile we were expecting.