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JimRemoving the last bit of air isn’t that critical when making sausage. Zip tying is an improvement over the VacMouse method demonstrated in earlier videos. If you follow the method of zip tying in the video above, very little air will be left in the sausage anyway.
As for your question regarding Finocchiona and non fat dry milk, Stanley Marianski’s book “The Art of Making Fermented Sausages” (highly recommended for anyone making dry sausage) tells us that “Nonfat dry milk is often added to fermented sausages because it contains 50% lactose (slow fermenting sugar). Milk powder can bind available water as well. Soy protein and Milk powder slow down the fermentation process as they leave less free water for lactic acid bacteria to grow.”
Non fat dry milk is probably added to venison recipes because venison is very lean meat that is high in moisture, the milk powder binds some of the moisture in the sausage. My guess is that its not that your venison Finocchiona will be OK.