2018 ACMC: Smoked Turkey Class

Interview with Dr. Liz Boyle of Kansas State University

Welcome to a look behind the scenes of the 2018 American Cured Meat Championships. Independent Processor editor-in-chief Sam Gazdziak spoke with many of the judges to get their insights on what it takes to make a best-in-class cured meat product.

A large, center-of-the-plate item like a smoked turkey needs tremendous visual appeal, to go with a mouthwatering taste. Dr. Liz Boyle looks at how even the small things can make a big difference in a tough competition like the ACMC.

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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.