American Cured Meat Championships (ACMC) – American Association of Meat Processors (AAMP)

In 1949, small business meat processors gathered in Chicago to enter their hams in the First Annual National Ham Show. Sixty-five hams were judged in four classes. This competition started a tradition that is known today as the American Cured Meat Championships (ACMC) – the only national event of its kind in North America.

This event has expanded over the years to cover a wide variety of products including hams, bacon, jerky, and sausages. Now hundreds of products are entered in 25 – 30 classes each year. Meat processors enter their products for evaluation by judges who are meat scientists and specialists in the meat industry. This evaluation provides information for product enhancement that could result in greater sales and business opportunities.

Anyone who is a processor member of the American Association of Meat Processors, produces their own products, and is a registered attendee of the convention, may enter the ACMC competition.

AMERICAN CURED MEAT CHAMPIONSHIPS (ACMC)

2018 ACMC: July 19-21
Kansas City, Missouri

REGISTRATION BEGINS THURSDAY, JULY 19 (9:30AM – 2:00PM)

2018 ACMC Rules & Guidelines

Letter to Participants
Official Rulebook
Product Evaluation Guidelines
ACMC Product Registration (For on-site use only)
ACMC Map & Schedule
ACMC Registration Process: What to expect
2018 Convention Agenda

2018 ACMC Judges

Joe Cordray, Ph.D., Iowa State University, Ames, IA (Technical Advisor)
Jeff Sindelar, Ph.D., UW-Madison, Madison, WI (Technical Advisor)
Terry Houser, Ph.D., Kansas State, Manhattan, KS (Technical Advisor)
Dustin Boler, Ph.D., University of Illinois at Urbana-Champaign, Urbana, IL
Elizabeth Boyle, Ph.D., Kansas State University, Manhattan, KS
Dennis Burson, Ph.D., University of Nebraska-Lincoln, Lincoln, NE
Kelcey Christensen, University of Wyoming, Laramie, WY
Andrew Clarke, Ph.D., University of Missouri, Columbia, MO
Ryan Cox, Ph.D., University of Minnesota, St. Paul, MN
Tom Katen, Cargill, Willshire, OH
Carol Lorenzen, Ph.D., University of Missouri, Columbia, MO
Ronald Richard, University of Idaho, Moscow, ID
Gary Sullivan, Ph.D., University of Nebraska-Lincoln
Keith Underwood, Ph.D., South Dakota State University, Brookings, SD
Robby Weyker, University of Wisconsin-Madison, Madison, WI
John Wolf, Kansas State University, Manhattan, KS
Randy Alewel, Alewel’s Country Meats, Warrensburg, MO (Processor Judge)
Wayne Beckman, Manhattan, KS
Mike Eickman, Eickman’s Processing Co., Seward, IL (Processor Judge)
Jonathan Campbell, Ph.D., Penn State University, State College, PA (University Class Advisor)