Good morning everyone. Hope your New Year is getting off to a good smoky start. I have about 12 pounds of pork butt ground up. I also have about two pounds of 90/10 hamburger, and a high mountain summer sausage kit. My plan is to do a couple of SS with the kit with high temp hot pepper cheese, some with hot pepper cheese and jalapeno peppers, and more with hot pepper cheese and green olives. Some of the meat will also be used for Kielbasa sausage. I was going to use some NFDM in the SS, but now I'm looking at the powerder butter milk. The first time I made SS from this kit I only did a course grind on the meat. The texture wasn't right. The meat I ground last night was double ground. I'm thinking of the NFDM or butter milk as more of a binder. Which one would you experts think would be best?