Okay, so I'm looking at the book Charcuterie by Michael Ruhlman and Brian Polcyn, and they describe using bacterial cultures for that Olde World flavor in fermented/dry-aged sausages. The only problem, however, is that I cannot find a hechsher for any lactic acid starter culture. I asked a rabbi from the OU, who said that I can't use any of them because they are derived from dairy (despite the fact that I *know* that there are some out there derived from beets or corn).
So here's the question:
Do I actually need the culture for fermented sausages? If I do, does anyone know where I could get my hands on the vegetable-derived culture?