Brother’s Custom Processing of Craig and Meeker won recognition for its entries in the Hands Across the Rockies Cured Meat Championships in March.
Brother’s won grand champion for its jerky, bacon and specialty game. Brother’s took reserve grand champion for its salami. Brother’s also was awarded champion for its bone-in ham and summer sausage.
Held at the Colorado State University Meat Laboratory in Fort Collins, there are 47 members in the Colorado/Wyoming Meat Processors Associations who can enter their best products for judging. Ten different categories are judged on workmanship, aroma, flavor, eye appeal, color and texture.