Items Tagged with 'cured meats'
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Sausage Smokehouse

Smokehouse strategies

Proper loading and maintenance can help keep a smokehouse at peak performance.
Samg
Sam Gazdziak
April 29, 2019
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Smokehouses, if properly maintained, can have long lifespans. The latest models do come with new technology that can be beneficial to the operator.
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BBQ Sausage
2018 American Cured Meat Championships

2018 ACMC: BBQ Sausage (Specialty Class)

Interview with Dr. Dustin Boler of the University of Illinois
November 1, 2018
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This year's specialty class was a nod to the host city for the American Cured Meat Championships: the BBQ haven of Kansas City.
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Smoked Turkey
2018 American Cured Meat Championships

2018 ACMC: Smoked Turkey Class

Interview with Dr. Liz Boyle of Kansas State University
October 30, 2018
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We're talking turkey—smoked turkey—in this tough class at the American Cured Meat Championships.
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Large-Diameter Luncheon Meats
2018 American Cured Meat Championships

2018 ACMC: Large-Diameter Luncheon Meat Class

Interview with Dr. Ryan Cox of the University of Minnesota
October 25, 2018
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Dr. Ryan Cox of the University of Minnesota discusses judging the large-diameter luncheon meat class at the 2018 American Cured Meat Championships.
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Jerky
2018 American Cured Meat Championships

2018 ACMC: Whole-Muscle Jerky Class

Interview with Dr. Carol Lorenzen of the University of Missouri
October 23, 2018
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Jerky, along with other meat snacks, are a consumer favorite. This interview covers how to make a jerky that tastes as good as it looks.
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Braunschweiger
2018 American Cured Meat Championships

2018 ACMC: Braunschweiger Class

Interview with Mike Eickman, Eickman's Processing
October 16, 2018
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Find out what it takes to make an award-winning braunschweiger in this video from the American Cured Meat Championships.
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American Cured Meat Championships (ACMC) Judging
2018 American Cured Meat Championships

Introduction to the ACMC

Interview with Dr. Terry Houser, Kansas State University
October 9, 2018
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Dr. Terry Houser of Kansas State University discusses the American Cured Meat Championships and why they are a highlight of the AAMP Convention.
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