A professional who closes ends of empty and filled meat casings with metal clips and string preparatory to hanging them for smoking or cooking. Respnsibilities include:

• Attaches metal clip to one end of empty casing, using clipping tool.
• Twists open end of filled casing and ties it with string leaving loop for hanging.
• Cuts off excess string and casing, using scissors or knife.
• May be designated according to type of meat cased as Bulk-Sausage-Casing Tier-Off; Canadian-Bacon Tier; Hog Stomach Preparer.
• May tie lacing cord at regular intervals around bologna sausage to brace and support casing and be designated Bologna Lacer; or lace rolled ham and be designated Rolled-Ham Lacer.