2016 AAMP Convention Wrap-Up (American Association of Meat Processors)


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    2016 AAMP Convention

    This last weekend marked the 77th Annual AAMP Convention, this year in Omaha Nebraska. Walton’s was once again proud to be a Legacy Sponsor and proud to be an AAMP exhibitor as well. It’s always great to see all the familiar faces and friends we have there, and meet those new to the industry and the newest AAMP members. Commercial meat processors, our customers, and our friends from all over the country spent hours each day at all the exhibits, plus educational sessions, and social events. There were also hundreds and hundreds of entries into the American Cured Meat Championships, where attendees competed in 27 different product classes against some of the absolute best meat products in the country.

    2016 F.W. Witt Supplier of the Year Award

    This year was also a special year for us at Walton’s as well, as we are marking our 30th year in business, and we were selected as AAMP’s winner of the 2016 F.W. Witt Supplier of the Year Award. Brett Walton, President & CEO of Walton’s Inc., accepted the award at the convention’s Opening Ceremony. The F.W. Witt Supplier of the Year Award was established in 1996 and is named after Frank Witt, the former owner of a spice company in Yorkville, Illinois. Witt believed in helping and working with the smallest processors in the meat industry. The award celebrates this belief and honors a supplier member who has been devoted to the meat and poultry industry, particularly small and medium sized plant operators. This is the second time that Walton’s has been selected for this award. Walton’s first received the award in 2009. Walton’s is a family-owned business that provides meat processing seasonings, supplies and equipment to independent meat processors across the globe. This year marks Walton’s 30th year in business. We are proud to be able to serve our customers at such a high level and humbled to receive the recognition and from AAMP, our customers, and others in the industry.

    What is AAMP?

    The American Association of Meat Processors (AAMP) is North America’s largest meat trade organization. Founded in 1939, it is the mission of AAMP to provide quality service, knowledge through education, regulatory representation, and networking opportunities for members. Find out more on their website www.aamp.com

    Walton’s Booth

    We had a 20x20 booth setup and spent a ton of time talking with a bunch of great people, customers, and friends at the show.

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    Excalibur Seasoning Booth

    Our friends at Excalibur Seasoning were right across the aisle in another 20x20 booth! We love Excalibur Seasoning and we always try to get booths right next to each other.

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    Wrap-Up

    The convention was great, as always! Thank you to everyone who stopped by the booth or visited with us at the show. If you are a small to mid-size independent meat processor and not a member of AAMP, please give us a call at Walton’s and we’d love to help you learn more and get signed up for this great organization. It is not an expensive deal and the benefits are enormous. We hope to see you all in Lexington Kentucky next year!


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  • @KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!

    The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.

    For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.

    Anyone else have thoughts?

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