DOT Code: 522.687-034

Industry: meat products
Alternate Titles: curing packer; green-meat packer; vat overhauler; vat packer

Loads cuts of meat into pickling vats or barrels to cure meat preparatory to smoking: Packs and arranges meat in vats or barrels by hand or with meat hook to ensure maximum saturation. Turns valves to admit curing solution into vats or pours in solution by hand. Covers vat or barrel to keep meat protected and submerged in solution. Sticks trier (hook) into meat and smells trier to determine degree of curing. Opens valves or pulls bungs to drain vats and barrels, and removes cured meat for further processing. Dumps frozen meat in water tank to defrost it preparatory to curing. May roll barrels to rearrange meat and ensure maximum saturation. May flush or blow marrow from ham bones. May clean vats with water and steam hoses.

GOE: 06.04.28 STRENGTH: M GED: R2 M1 L1 SVP: 2 DLU: 77