2016 AAMP Convention Wrap-Up (American Association of Meat Processors)
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
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.
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.
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!
@Robert-Tartaglia Generally vinegar was added to the water to help reduce the smell. In my opinion, if you are just stuffing them the casings don’t require them nowadays, if you are boiling them then I might and add some. Some people also say it makes them more tender but this is debatable.
A recipe that i have says to soak the hog casings in white vinegar and water. My question is, “what does the vinegar do for the casing?”
@parksider Thanks. I did all that. I stuffed them tight twisted the tops down tight and secured them with twist ties. I’m going out right now to try again. Thanks for the tips!
Meat Hacks: Making Bone Marrow Burgers
Learn about Making Bone Marrow Burgers with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Meat Hacks
The meatgistics User @Denny recently posted a question about how much bone marrow should be added to a burger per lb. Well, I had never done anything with bone marrow before so I decided to grab some and check out the process.
I started out with a few beef marrow bones, you can pick these up at your local grocery store or butcher shop. The bones I bought were about 2 inches thick which made getting the marrow out a lot simpler than I thought it was going to be. I just pressed on one side with my thumbs and they came out the other end in one solid piece. After doing all the bones I had set aside for testing this I had 5.7 oz.
Once I chopped them all up I wanted to find out how much a Tablespoon of this weighed so we could give advice in both volume and weight measurements, so 1 Tablespoon of this beef marrow weighed 8 grams so .28 of an oz.
Now, Denny pointed out that a demo he saw said 3-4 Tablespoons per 1-2 lb of burger, we are going to go with 4 because I always tend to think more is better, so would be 1.1 oz per lb or .55 of an oz per lb. That’s a pretty big range so we are going to test it by using 4 tbsp or 1.1 oz for 1 lb of burger, then 1.5 lb of burger and then 2 lb of burgers.
Since the purpose of this is to determine the ratio of Marrow to use we didn’t want any other taste to stand out so we aren’t using any patty mix with this, so just straight ground beef. We also are making burgers with no marrow as a control.
So after we grilled all of the burgers the one we added the most bone marrow too was my favorite. The bone marrow adds a really interesting deep flavor but I was most surprised by how much it changed the texture of the burger. It stayed juicier and almost had a creaminess to it that would be hard to replicate with any other ingredient I can think of.
I won’t be doing this every time I make a burger, buying the bones, prepping them and then mixing them in did not take too long but it was an extra step but if I had a bunch of friends over and really wanted to impress them with something then this is a really interesting way to make an over the top burger!Subscribe to WaltonsTV
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Sitting at the beach on vacation my mind has time to wander…when you’re done stuffing give them a good twist to compact the meat. I’ve also give up on string tying I use zip ties and yes I wash them most of the time. We have zip tie loops that we’ll zip tie to the casings, makes hanging so much easier then just reuse the loops. That should help with the shrinkage issue.
You may not have stuffed them enough. Sometimes it hard to stuff the larger casings and if it’s not tight the may cause the shrinking during the cooling process. Those cases are extremely durable don’t be afraid to stuff them.