Event Calendar - American Cured Meat Championships, Cured Meat Competition 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. A recent addition includes Cured Specialty Meat Products. The regional class for Kansas City, Missouri, is Cured, Smoked, and Cooked Pork Ribs. 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. The Evaluation of Processed Meats - Presentation given by Jay Wenther to the American Meat Science Association at the 57th Reciprocal Meat Conference. - Posted on 7/28/04 by JBW 2010 ACMC Technical Advisors and Judges 2010 ACMC Rule Booklet - Rules for the 2010 American Cured Meat Championships in Kansas City, Missouri. The rule booklet will be mailed automatically to processors that have entered products in the ACMC in the past three years. 2010 ACMC Pre-Registration Form ACMC Product Entry Requirements Classes of Entries Andouille Sausage Bacon (Heavyweight) (Lightweight) Braunschweiger Country Bacon - Dry Cured Cured Specialty Meat Products Dried Beef Frankfurters/Wieners (Coarse Ground) Frankfurters/Wieners (Emulsified) Ham - Bone-In (Heavyweight) (Lightweight) Ham - Boneless (Commercial) Ham - Boneless (Traditional) Ham - Semi-Boneless Jerky - Restructured Jerky - Whole Muscle Luncheon Meat - Large Diameter Meat Snack Stick Ring Bologna - Cooked Semi-Dried Sausage - Cooked, Non-Fermented Small Diameter Smoked/Cooked Sausage Smoked Turkey Specialty Game Meats Specialty Flavored Small Diameter Cooked and Smoked Sausage Summer Sausage - Cooked The next competition will be held in conjunction with the American Convention of Meat Processors & Suppliers' Exhibition, July 15-17, 2010, in Kansas City, Missouri.  Anyone who is a processor member of the American Association of Meat Processors, produces their own products, and is a registered attendee at the Kansas City Convention, may enter the ACMC competition. Official Sponsors of the 2010 American Cured Meat Championships Kansas City, Missouri       To see a list of the American Cured Meat Champions from 2010, Click Here To see a list of the 2010 winning product scores, Click Here