Wisconsin Ag Connection - Top Meat Processors Earn Honors in Competition

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Top Meat Processors Earn Honors in Competition
Wisconsin Ag Connection - 07/16/2012

Eight individuals have earned championship honors in the 2012 Wisconsin State Fair Meat Products Contest. More than 120 entries competed during the event held recently at the Wisconsin Association of Meat Processors meeting. The contest recognizes quality meat processing while promoting superior Wisconsin food products.

Championship ribbons were presented to a hickory/applewood smoked pepper bacon entered by Larry Clark, Lodi, which received recognition for best flavored bacon. Andy Geiss, Merrill, received recognition for best bratwurst. Gurtner, Colby, received recognition for best bone in ham. A whole muscle pepper jerky entered by Larry Clark, Lodi, received recognition for best whole muscle jerky.

Keith Gritt, Prairie du Sac, received recognition for best dried or smoked beef, and Rick Kastenson, Franksville, received recognition for best Braunschweiger Liver Sausage. The best flavored snack sausage was won by Tim Haen, Kaukauna, and best summer sausage went to John Straka, Plain.

The contest's top 25 items will be auctioned to the highest bidder at the Governor's Blue Ribbon Meat Products Auction on August 7 in Milwaukee. The special event is hosted by the Wisconsin 4-H Foundation.

"The growth of the Wisconsin 4-H Foundation meat auction has been tremendous in the last two years," said John Brunnquell, auction chair and foundation president. "Last year's bidding was led by Governor Walker, which drove us to a record that we hope to surpass this year."

The auction is a partnership of the Wisconsin 4-H Foundation, Wisconsin Association of Meat Processors and Wisconsin State Fair.

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