Hey Africatanman, let me join the party in welcoming you to the forum!
And I'd like to echo Bob and Bubba in saying that non fat dry milk is a non essential ingredient in dry cured sausages. Most of of us who try to make artisinal or traditional salami, do not use the stuff. Large commercial producers do use it since it does bind the meat and to some extent does lower the water activity, one of the "hurdles" you cross in the process. There is also the theory that it neutralizes the saltiness of the finished product. Many also think that because it contains lactic sugar, it feeds the lactic bacteria that occurs naturally in the meat or is added as a starter culture. So be very careful when you across something like "Dry milk powder contains 50% lactose (sugar) and is used in fermented sausages as a source of food for lactic acid producing bacteria." That, for the most part, is an erroneous theory. Read the comments by Igor Dunczyk, our professional guru who is an expert on bacterial meat cultures in this thread:
http://wedlinydomowe.pl/en/viewtopic.php?t=6803
In Canada non fat milk powder is called skim milk powder, and is available as "instant" in granulated form and in a fine powder, used mostly in the food industry. If you ultimately decide to use it, buy it in the fine powder form. I occasionally use skim milk powder in smoked sausage, but certainly not in the large amounts found in some recipes.
Good luck in you new venture into dry cured sausages!
Thank you for the recommendation... Maitland is clearly the hub of the meat industry in CPT! I got my casings, cure and other equipment all from companies on Voortrekker Road! 
