Jonathon said in Old recipe VS new:

Hurricane0331 Yeah if you are lactose intolerant then carrot fiber (for fresh) super bind or soy protein blend (for cured sausage) are replacements for non-fat dry milk. Dont use sure gel, it has milk in it.

Good to know, but I’ve never had any kind of “bind” issue with my pork sausages, beef might be different (haven’t made any of those). Ice water and finely ground fat seem to do the trick for each of the 4 recipies that I currently make. The mix is always tightly bound and does not separate. I do want to try some hotdog recipes, so I will adhere to some of the advice here if I have any binding issues. “Powdered milk” just sounds wrong to me in all cases, but who knows - it’s definitely a sneak ingredient to those not expecting it that are lactose intolerant. I don’t have that problem, but many do and I wouldn’t expect a milk product in a sausage or hotdog unless it was a cheesy-recipe.