Meat+Poultry - February 2024 - 4

CONTENTS
28
Bill Dumas
approaches
the craft
of making
sausage like
an artist.
Cover: Smithfield Foods'
Kinston, NC, facility
spans 230,000 square
feet and processes
boneless hams into
lunch meat and other
prepared foods.
Source: Jason Arthurs
08 COMMENTARY
Rising to the occasion
10 BUSINESS NOTES
14 WASHINGTON
Wastewater regulations
16 COVER STORY
Smithfield's Kinston
prepared foods plant
54 SMALL BUSINESS
Alpine Wurst & Meat House
60 POULTRY PROCESSING
High-speed cut up lines
68 PET FOOD PROCESSING
Coming clean
76 FROM THE CORRAL
Auditing beef quality
78 CALENDAR
80 GIVING BACK
82 NAMES IN THE NEWS
84 SHOWCASE
86 CLASSIFIEDS
89 ADVERTISERS
90 THE INSIDER
HOT DOG AND
SAUSAGE REPORT
26 BY THE NUMBERS
Sausage category is valuable
28 ARTISAN SAUSAGE
The Sausage Sensei
32 NEW PRODUCTS
New product innovations
in hot dogs and sausage
38 SMALL BATCH
Old Style Sausage
42 INGREDIENT ISSUES
Sausage inclusions
50 TOOLS OF THE TRADE
Sausage stuffers
and hangers
4 MEAT+POULTRY | 02.24 | www.meatpoultry.com
Photo courtesy of Bill Dumas; volff - stock.adobe.com
http://www.meatpoultry.com

Meat+Poultry - February 2024

Table of Contents for the Digital Edition of Meat+Poultry - February 2024

Meat+Poultry - February 2024 - Intro
Meat+Poultry - February 2024 - 1
Meat+Poultry - February 2024 - 2
Meat+Poultry - February 2024 - 3
Meat+Poultry - February 2024 - 4
Meat+Poultry - February 2024 - 5
Meat+Poultry - February 2024 - 6
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Meat+Poultry - February 2024 - 50
Meat+Poultry - February 2024 - 50a
Meat+Poultry - February 2024 - 50b
Meat+Poultry - February 2024 - 51
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