Yes. That was the problem you had with the excess moisture. The powdered milk absorbs the excess moisture and leaves you with a better texture and less shrinkage. There are other binders but that is my choice. Many recipe's do not call for a binder at all but I have found over the years that it is a important part in smoked sausage. Curley's makes great seasonings and I use them as well but if you seen my other posts here you will see I tweek everything I make with add on's. Not just powdered milk but extra garlic, hot pepper at times, and high temp cheese for example [mustard seeds also]. That's the fun part of sausage making. Making it to your personal preference. Reinhard