AAMP Convention: 2016 American Cured Meat Championships
[Video] How to judge semi-dry sausage, specialty cured products
Dr. Ryan Cox discusses judging the semi-dry sausage (non-fermented) category and the specialty cured products
Independent Processor editor-in-chief Sam Gazdziak spoke with Dr. Ryan Cox of the University of Minnesota about judging the semi-dry sausage (non-fermented) category and the specialty cured products.
Sam Gazdziak: I’m here with Dr. Ryan Cox of the University of Minnesota. Ryan, you are one of the judges for the American Cured Meats Competition. What categories did you have this year?