This may be a dumb question but my experience is limited. So here goes. Let's say I am making a 5 pound batch of sausage and I use liquid, NFDM, and spices. Do I mix the liquid and NFDM together and then add that mixture and the spices to the meat. Or do I add the NFDM as if it were a dry spice? Or does even matter. Only made about 4 batches that included NFDM and I mixed it with the liquid in the recipe. Thanks everyone