@TODDG25 With an uncured product like a Bratwurst or a Sausage that would be okay. You would want to make sure you are careful when mixing to not get protein extraction, so just mix until the seasoning is mixed in. There will be some protein extraction from the salt content acting with the meat but it won’t be enough to cause you issues. If you were trying this with something that had cure in it then that would cause issues as we are looking for high levels of protein extraction and the meat would start to set up if you held it overnight and become very difficult to stuff. Hope that helped!
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Why don't you try posting one?