A professional who controls battery of smoke chambers in which meats, such as bacon, hams, meat loaf, sausage, shoulders, and wieners are cooked and cured. Respnsibilities include:

• Loads racks and cages, suspended from overhead conveyor, with meat products and filled molds, and pushes racks into smokehouse for cooking and curing.
• Shovels sawdust into hopper of smoker and lights burner to ignite sawdust.
• Starts electric blower to admit air and blow smoke into curing chambers.
• Observes gauges, turns steam valves, and adjusts ventilators and dampers to regulate temperature, humidity, and density of smoke to control cooking and curing process.
• Inspects meat for color, feels meat for firmness, and inserts thermometer into meat to ascertain progress of cooking and curing.
• Opens water valve to spray and chill meat.
• Removes cooked and cured meat and empties molds.
• Places meat loaves on racks and returns them to smokehouse for further smoking and drying.
• Pushes racks of cured meat to chill room.
• May stuff meat loaves into plastic casings, using horn (funnel-shaped tube).
• May record weight and amount of meat cured.
• May steam-clean smoke chambers and heating coils, and remove ash.