opah73 The encapsulation keeps the acid from mixing with the meat until it reaches around 135-140 F
If you add it directly it will de-nature the meat causing problems with color, taste and cohesiveness
Re: If the seasoning has sugar in it in any form the seasoning can turn into a rock and it is next to impossible to use, you must put it in water and heat it and try to dissolve it. This is a lot of trouble trust me!
Shelf life of seasoning](/topic/4869/shelf-life-of-seasoning)
oldtimer I just use a rolling pin with the seasoning either in a gallon ziplock or it’s own bag. Here is a tip, once you receive the seasoning after order in the original bag cut a small slit, fold over or roll to get all the air out then put in a vacuum seal bag and vacuum seal it til ready to use. Another way if no vacuum sealer is put it in the freezer.