So I've been doing alot of reading and research here lately trying to understand a little more about sausage making. I've looked over this page about the ingredients used http://www.susanminor.org/forums/showthread.php?674-SAUSAGE-INGREDIENTS I am getting ready to order some spices and ingredients from Butcher Packer. I see some of Rytek's recipes call for soy protein concentrate or NF dry milk....and Dextrose or Corn Syrup solids....then I see some recipe's like Len Poli's snack sticks use NF Dry Milk, Phosphates, and Sodium Erythorbate. I talked to someone from Butcher Packer and asked about their Special Meat Binder and they said it was phosphates and could be interchanged for the soy protein and used where phosphates are required. I was also told that the Erythorbate can be left out?? Alot of these ingredients have similar characteristics in sausage making. My question is how do you know if one can be interchanged for another? I have several different recipes I want to try that uses many of these ingredients....I panned on following the recipes exactly since I'm new to this....I currently have several of these in my cart but if I can interchange something it would be nice Also, many of Rytek's recipes call for fermento....I've read that buttermilk solids can be used instead....the guy at Butcher Packer said most people use Bactoferm......however, they recommend using 1/4 of the packet at one time....on Len Poli's recipes, he uses like 1/4 of a teaspoon.....is that ok to do?