A professional who supervises and coordinates activities of workers engaged in curing and smoking meats, such as bacon and hams, following formulas for pickling meats and specifications for operating smokeroom equipment. Respnsibilities include:

• Trains workers in operation of equipment.
• Mixes dry and liquid pickling mixtures.
• Controls smokeroom equipment to smoke meat.
• Observes dial indicators and recording instruments to verify specified operating conditions of smokerooms and to detect machine and equipment malfunctions.
• Observes color and appearance of meats and feels meats to verify quality.
• Performs other duties as described under supervisor master title.