Enviro-Pak Heads to the 2026 Northwest Meat Processors Association Conference
Enviro-Pak is proud to exhibit at the 2026 Northwest Meat Processors Association (NWMPA) conference. Our smoke ovens bring advanced smoking and cooking technology designed for meat processors seeking consistency, food safety, and production efficiency.
What we’ll highlight
- Stand-alone or modular smokehouse/cookers with precise humidity, temperature, and airflow control for repeatable flavor and yield.
- Rapid smoke infusion and programmable profiles for sausages, hams, poultry, and specialty meats.
- Integrated HACCP-ready controls, CIP (clean-in-place) options, and easy-to-use touchscreen interfaces.
- Energy-efficient designs and options for smoke generation that reduce fuel use and emissions.
- Retrofit solutions to upgrade existing lines and custom configurations for small to large processors.
Why visit our booth
Review and discuss how our line of smoke ovens can improve throughput, product consistency, and compliance with FSIS and local regulations. Our applications team will provide on-site consultations to optimize smoking profiles, improve yields, and lower operating costs.
What other events can you see at NWMPA
Class 1 – Humane Slaughtering and Animal Welfare Audits
Collette Kaster, M.S.
CEO American Meat Science Association, Executive Director Professional Animal Auditor Certification Association
Class Details:Work through the new pens and slaughter floor at Vandal Brand Meats learning proper animal handling, stunning techniques and what goes into an animal welfare audit.
Class 2 – Beating the Bad Bugs
Janna Verberg-Hamlett, Ph.D.
Clinical Associate Professor and Extension Specialist, University of Idaho
Class Details: This class will be focused on learning what it is that causes listeria, e-coli, salmonella and other “bad bugs” to propagate in our processing facilities and how to destroy them for good.
Class 3 – Cured Meat Injection and Tumbling
David Hayden
Marination and Cured Meats Product Manager Global – JBT Marel, B.S. Animal Science from Murray State University and M.S. In Meat Science from Oklahoma State University
Class Details: David will walk this class through how to proper methods for injection and vacuum tumbling products for success. His extensive work and years of expertise in this field will be a tremendous help to all who are working in this field.
Demonstration – Meats Showcase
Nathan Bingham
Owner of Bingham’s Custom Meats in Morgan, UT. President of the Butchers of America
Nathan will be performing to showcase what it is that Butchers of America does. This will showcase how to cut meats for a retail case with a high presentation value for your customer. This is a presentation and a show that you won’t want to miss!
Saturday Classes
March 21st, 2026
Classes that address needs for each state. Washington, Idaho, Oregon and Utah will all have a class designed for them to discuss needs in each state.
Ergonomics in the Cutting Room
Dr. Shane Carnahan DC
This is an opportunity to learn techniques for flexibility and being able to endure the workday that meat cutting requires of each person doing this job. There are proper techniques for lifting and working that Dr. Carnahan will teach in this class. He has helped other meat cutters before and would like to help you!
Business Management Well Balanced
Brett Wilder and Colby Field of the University of Idaho
Owning a business is difficult and can wear on each of us. Mr Wilder and Mr Field both teach business and economics at the University of Idaho and are widely respected in their fields. They understand business economics when it comes to agriculture and they would like to teach you some what they know about running a business in a balanced way for your employees, your family and ultimately, for you.
Rendering in 2026
Abbey Davidson, AAMP Representative
Abbey is able to see rendering from a national perspective from her position on the AAMP staff and sees the hardship that has come upon many processors throughout the country. She is bringing some real life examples of what is working for other processors throughout the country and what could work for you as well.
Scheduling Cutouts to Aggregate Gross Margin
David Zarling, NMPAN
David Zarling has been on the staff at NMPAN for many years and travels the country speaking on the many issues that surround meat processing. He is considered an expert in many fields and acts as a consultant to processors throughout the country. David is going to speak on how to price each cut of meat towards the best gross margin that you can achieve. He has tools that he would like to share with the group on how to accomplish this.
Injection and Tumbling
David Hayden, JBT Marel
This will be a condensed version of the Thursday class. David will be doing a class room setting with slides and charts to teach how to ensure the best product out of your shop each time.
Bull Session
Jake Hines, Hines Meat Co, President of NWMPA
Jake will lead a session where each person in the room has the ability to bring up issues or successes in their shop. This has been a great class for us to learn from each other. Each person has the opportunity to open up about what is going well and what is not going well and others in the class will be able to speak into that with ideas that have worked for them.
Plan your visit
Stop by the Enviro-Pak LLC SmokeOven booth at the NWMPA trade show to schedule a demo or a plant assessment. For advance meetings or technical questions, contact sales@enviro-pak.com or call (503) 655-7044.
We look forward to helping Northwest processors elevate product quality and operational performance in 2026.
#nwmpa #enviropakovens #commercialsmokingcabinet #programmablesmokeoven #meatsmokingequipment
#coldsmokeoven