I have mixed the spices into the cubed meat and let rest then grind. I have also waited and mixed in the spices after grind. Only difference I can find is that the grinder isn't as messy. Any opinions on this? I know some recipes call for the spices to be added in one of the two ways. Shooter Rick's Attitude brats call for option 2. I make this recipe all the time... http://www.smokingmeatforums.com/t/100076/shooterricks-attitude-brats-recipe-and-pics-on-the-grill 1. Apply spices to the cubed meat before grind. 2. Apply spices to the ground meat and thin mix. Usually this is when you add your water, beer, wine.. to form the sticky consistency. I would like to know if this will have an effect on the final product. thanks in advance. Aaron.