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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.




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DOT:   525.687-026

Job Number: 3248