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.

ACMC competitors can show off their creativity with a specialty class like the flavored sausage category.

Find out what it takes to make an award-winning braunschweiger in this video from the American Cured Meat Championships.

In the growing meat snack category, there are easily identifiable categories. A meat stick is different from a meat bar, which is different from jerky. Then, there is biltong.

Which meat processor brought the top dog to the American Cured Meat Championships?

More than ever, hands-on training is key for food and worker safety, but training programs are also being updated and reinforced online, as well.

Dr. Terry Houser of Kansas State University discusses the American Cured Meat Championships and why they are a highlight of the AAMP Convention.

As more consumers and retailers look for protein portions that conform to their health and merchandising needs, processors face the task of efficiently creating exact size products from animals that are becoming bigger and more unwieldy.

Because there are different types of lubricants that a facility may use, it's key for plant and production managers to have an understanding of lubricant uses and the benefits of their implementation for product longevity and food safety.