A professional who cures meat products, such as pork, ham, bacon, or casings preparatory to smoking. Respnsibilities include:

• Pushes sacks of such materials as sugar, sodium nitrate, and salt to curing room, using handtruck or cart.
• Weighs out specified amounts of materials and mixes them by hand or in mixing machine.
• Packs and arranges meat in boxes, vats, tierces, or piles, and sprinkles mixture over each layer.
• Sweeps excess mixture from meat with broom.
• Rearranges layers after specified time to circulate air around meat.
• Dips ham hocks in brine solution, sprinkles soda on them, and hangs them on rack for curing.
• May be designated according to product cured as Belly Packer; Casing Salter; Ham-Hock Mopper; Salt-Bellies Overhauler.