Hi all, I see in several sausage recipes that use of Soy Protein Concentrate or dry milk powder. Does this really help and should I get some? I will be focusing on smoked sausage for now and the advertisement says this is where the Soy Protein Concentrate is needed. I made #5 of Andouille this weekend and I am basically happy with my product, just need to up the spices and add more smoke. thanks in advance!