Job Description:

• 1) Controls battery of smoke chambers in which meats, such as bacon, hams, meat loaf, sausage, shoulders, and wieners are cooked and cured: Loads racks and cages, suspended from overhead conveyor, with meat products and filled molds, and pushes racks into smokehouse for cooking and curing.

• 2) Shovels sawdust into hopper of smoker and lights burner to ignite sawdust.

• 3) Starts electric blower to admit air and blow smoke into curing chambers.

• 4) Observes gauges, turns steam valves, and adjusts ventilators and dampers to regulate temperature, humidity, and density of smoke to control cooking and curing process.

• 5) Inspects meat for color, feels meat for firmness, and inserts thermometer into meat to ascertain progress of cooking and curing.

• 6) Opens water valve to spray and chill meat.

• 7) Removes cooked and cured meat and empties molds.

• 8) Places meat loaves on racks and returns them to smokehouse for further smoking and drying.

• 9) Pushes racks of cured meat to chill room.

• 10) May stuff meat loaves into plastic casings, using horn.

• 11) May record weight and amount of meat cured.

• 12) May steam-clean smoke chambers and heating coils, and remove ash.