Articles Tagged with ''cured meats''

Independent Processor editor-in-chief Sam Gazdziak spoke with Dr. Ryan Cox of the University of Minnesota about judging the semi-dry sausage (non-fermented) category and the specialty cured products.

In this video interview, Executive Director of AMSA Thomas Powell discuss the goal to standardize industry terms as well as the challenges he anticipates the task force may encounter during the process.

The American Association of Meat Processor’s annual convention was so popular, even Abraham Lincoln turned up. The former president, or someone who looked very much like him, was on hand to cut the ribbon for this year’s convention in Springfield, Ill.

The Home of Lincoln will become the Home of Hams, Sausages and other delicious cured meats.

A somewhat unusual aspect to "cured" natural and organic processed meats is that nitrate and nitrite cannot be added as ingredients, because "preservatives" are not permitted in natural and organic foods. This has resulted in alternative meat-curing processes that utilize natural sources of nitrate, typically celery juice concentrate or powder.