Traditional processing of summer sausage applies lower fermentation pH values (≤4.6) and higher thermal treatments after fermentation to meet U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) performance standards for E. coli O157:H7 lethality (5D process; decimal reduction dose).

Similar to many other meat products, sausage sales are booming as a huge portion of the population eats more meals at home in response to the COVID-19 pandemic and the closure of restaurants.

What will be your favorite part of the AAMP Convention? Will it be the educational sessions, the trade show, networking with old and new friends, or perhaps the American Cured Meat Championships (ACMC)?

New brands spring up every day, to capitalize on the changing consumer trends. When shoppers started looking for healthier meat products, meat cases soon filled with products that were antibiotic-free, GMO-free or organic.

The American Cured Meat Championships, held every year at the American Association of Meat Processors (AAMP) Convention, brings together some of the top cured meats experts in the country.

Sam Gazdziak talks with Stacie Waters of Bilinski Sausage about the company’s philosophy of simple ingredients and healthy eating.