Abstract: A container having a base and a lid is provided. The lid may be rotatable about a hinge from a closed configuration to an open configuration and may be secured, via one or more latching assemblies. The latch assembly may comprise a latch body, a locking member, a biasing member, and an activating member. The lid may have a handle that has a stowed and a carry position, where the handle may be maintained in the stowed position until acted upon by a first force greater than a threshold force to move the handle from the stowed position to the carry position. Similarly, when in the carry position, the handle may be maintained in the carry position until acted upon by a second force greater than the threshold force to move the handle from the carry position to the stowed position.

Abstract: A container having a base and a lid is provided. The lid may be rotatable about a hinge from a closed configuration to an open configuration and may be secured, via one or more latching assemblies. The latch assembly may comprise a latch body, a locking member, a biasing member, and an activating member. The lid may have a handle that has a stowed and a carry position, where the handle may be maintained in the stowed position until acted upon by a first force greater than a threshold force to move the handle from the stowed position to the carry position. Similarly, when in the carry position, the handle may be maintained in the carry position until acted upon by a second force greater than the threshold force to move the handle from the carry position to the stowed position.

Abstract: A system and method for making a jerky meat product may include a pump to pump heated brine at a positive pressure at a desired temperature. Embodiments may also include an injector coupled to the pump to receive the heated brine and inject the heated brine into a cool meat product to elevate the meat product temperature. Embodiments may include a slicer that receives the meat product after the heated brine is injected and slices the meat product to a first thickness. A topical applicator may apply a topical application to coat an exterior of the slices and a flattener may flatten the slices to a second thickness less than the first thickness and to cause the topical application to adhere to the slices. Embodiments may further include a drying oven and/or grill to dry the slices of the second thickness to a desired moisture level.