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The event will consist of demonstrations on Innovative Linked Sausage Products. Independent meat processors are in the unique position to produce specialty sausage products for customers. Production demonstrations will cover specialty flavored smoked sausage and a cheesy hash brown sausage. Louis Muench, Louie’s Finer Meats Inc., Cumberland, Wis., and Bill Dayton, Dayton Meat Products Inc., Malcom, Iowa, will be presenting. Attendees will learn from fellow meat processors that have found success in this market how they produce and market specialty sausage products.
At the close of the exhibit hall on Friday afternoon, A.A.M.P. will hold a Bacon Production Seminar. Consumers have continued to keep bacon on their shopping lists, and over the years the use of bacon by consumers has expanded tremendously. At the same time, the types of bacon marketed have also expanded.
Experienced independent meat processors will discuss their bacon processing, smoking, slicing and marketing techniques. The production of a wide variety of bacon products will be demonstrated and displayed. Presenters will cover various types of bacon including injected bacon, dry cured bacon, specialty flavored bacon, cottage bacon, deer bacon, jowl bacon and beef bacon. Doug Hankes, Thrushwood Farms Quality Meats, Galesburg, Ill.; Gary Bardine, Bardine’s Country Smoke House Inc., Crabtree, Pa.; Jon Frohling, Frohling Meats Inc., Hecla, S.D.; Bill Dayton, Dayton Meat Products Inc., Malcom, Iowa; Rick Reams, RJ’s Meats & Grocery, Hudson, Wis.; and Jason Jennings, Jennings Premium Meats, New Franklin, Mo., will provide product demonstrations.
For more information, visit A.A.M.P.’s Web site atwww.aamp.comor review the convention promotional material.
