2018 ACMC: Small-Diameter Flavored Sausage Class

Interview with Robby Weyker of the University of Wisconsin-Madison

Some categories in the ACMC allow meat processors to flex their creative muscles. The Specialty-Flavor, Small-Diameter Cooked & Smoked Sausage class could feature cheese, peppers, fruit and any other kind of inclusion, spice or seasoning that the processor wanted to add.

Robby Weyker of the University of Wisconsin-Madison talks about the difficulties of judging a category with so many variables and flavors and how to produce an award-winning sausage.

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The Meat Industry Hall of Fame was created in 2009 to enshrine the leaders and legends whose visions, skills, and dedication have shaped and sustained the meat and poultry industries.

This new annual reception will celebrate the Meat Industry Hall of Fame Class of 2023 inductees in person during the AAMP American Convention of Meat Processors & Suppliers’ Exhibition in Omaha, Nebraska.