OK, fellow SMF members, I had a huge brain fart the other night and I want to know what you think about my logic…... While making a batch of BBB the other night, I had all of my seasonings that I use for making a BBB mix together in a cup dry. Now here is the ideal, what I did different was, I ground all of the seasoning to a powder (in my coffee bean grinder). Here’s where I need some thoughts, my logic is (and this is for a BBB I’m experimenting with right now), if I grind all of the seasonings I use to a powder, they will mix into the water easier…… then by having smaller pieces of seasonings, they will be absorbed by the meat easier…. Does this make sense???? Or am I just wasting my time, seasonings and meat by trying this??? Do you think this will shorten the cure time? How can I tell if the meat is cured to the core? Anyone have any thoughts?????? Thanks ShoneyBoy