Job Description:

• 1) Cures meat products, such as pork, ham, bacon, or casings preparatory to smoking: Pushes sacks of such materials as sugar, sodium nitrate, and salt to curing room, using handtruck or cart.

• 2) Weighs out specified amounts of materials and mixes them by hand or in mixing machine.

• 3) Packs and arranges meat in boxes, vats, tierces, or piles, and sprinkles mixture over each layer.

• 4) Sweeps excess mixture from meat with broom.

• 5) Rearranges layers after specified time to circulate air around meat.

• 6) Dips ham hocks in brine solution, sprinkles soda on them, and hangs them on rack for curing.

• 7) May be designated according to product cured as Belly Packer; Casing Salter; Ham-Hock Mopper; Salt-Bellies Overhauler.