Waupaca, WI
Current Conditions
0:35 AM CDT
Cloudy
Temperature
49°F
Dew Point
47°F
Humidity
92%
Wind
ESE at 6 mph
Barometer
0.00 in. F
Visibility
7.00 mi.
Sunrise
06:53 a.m.
Sunset
06:40 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 47 to 44 degrees with partly cloudy skies. Winds will range between 6 and 10 miles per hour from the east. No precipitation is expected.
7-Day Forecast
Tuesday
49°F / 44°F
Partly Cloudy
Wednesday
66°F / 49°F
Light Rain
Thursday
74°F / 52°F
Light Rain
Friday
52°F / 32°F
Light Rain
Saturday
44°F / 32°F
Mostly Cloudy
Sunday
49°F / 30°F
Mostly Cloudy
Monday
45°F / 30°F
Partly Cloudy
Detailed Short Term Forecast
Issued at 0:35 AM CDT
Tuesday...Temperatures will range from a high of 49 to a low of 44 degrees with partly cloudy skies. Winds will range between 6 and 10 miles per hour from the east. No precipitation is expected.
Overnight ...Temperatures will remain steady at 48 degrees with mostly cloudy skies. Winds will remain steady around 8 miles per hour from the southeast. No precipitation is expected.
Wednesday...Temperatures will range from a high of 66 to a low of 49 degrees with mostly cloudy skies. Winds will range between 7 and 9 miles per hour from the southeast. Less than 1 tenth inch of rain is possible.

Wisconsin dominates in American Cured Meat Championships

Aug. 25, 2014 | 0 comments

It was "game on" for Wisconsin processors at this year's American Cured Meat Championships.

Wisconsinwon national recognition at the American Cured Meat Championships, in conjunction with the 75th Convention of the American Association of Meat Processors, held in Milwaukee on June 18-20.

The American Association of Meat Processors is the nation's largest trade organization representing small businessmen in the meat/food related industry. All entries were evaluated by a panel of judges. The judging panel includes scientists from all over the country and is unique for each year's competition.

The products are meticulously judged on several criteria, including taste, texture, aroma and appearance.

"The convention is a great place for all of us to learn about new trends. It's a great way for us to share new flavor combinations for products, using fresh ingredients and cheeses," an attendee said. "The discussions help all of us make our markets more successful."

Wisconsin plants placed in 24 of the 27 categories to secure our state's reputation as a leader in quality sausage production. A total of 14 Grand Champion were captured, as well as Sailer's Food Market, Elmwood, bringing home the "Cured Meat Excellence Award" award and Maplewood Meats, Green Bay, taking the Clarence Knebel "Best of Show" Memorial Award for their old fashioned, bone-in ham.

Out of the 110 placements, Wisconsin won 67 spots in this nationwide competition, which accounted for just over 60 percent of the total number of awards given. In addition, Wisconsin swept five of the categories, taking all four placements in Smoked Bratwurst; Summer Sausage; Hot Dogs; Bone-in Ham, Traditional; and Bone-in Ham, Lightweight.

The 23 state plants recognized follow: Brandon Meats & Sausage Inc., Brandon; Kewaskum Frozen Foods, Kewaskum; LeRoy Meats of Horicon, Horicon; Miesfelds Market Inc., Sheboygan; Newton Meats Inc., Newton; Northwoods Locker, Clayton; Sixth Street Market, Ashland; Wenzel's Farm LLC, Marshfiel; Wyttenbach Meats, Prairie du Sac; Country Fresh Meats, Weston; Hewitt's Meat Processing Inc., Marshfield; Lake Geneva Country Meats Inc., Lake Geneva; Olson's Woodville Meats Inc., Woodville; Superior Meats, Superior; Crescent Meats, Cadott; Karl's Country Market, Menomonee Falls; Maplewood Meats, Green Bay; Westby Locker & Meats, Westby; Geiss Meat Service LLC, Merrill; RJ's Meats & Groceries, Hudson; Louie's Finer Meats Inc., Cumberland; Haen Meat Packing Inc., Kaukauna; and Sailer's Food Market & Meat Processing, Elmwood.

A large number of plants carry over their award-winning recipes to the venison sausage processing facet of their business. This makes it a win-win for area hunters as well.

For more information on AAMP, go to www.aamp.com.

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