A professional who prepares meats for smoking, performing any combination of following tasks. Respnsibilities include:

• Soaks meat in water or brine and washes and scrapes encrusted salt, slime, grease, excess moisture, and discoloration from meat.
• Weighs meat and stamps or presses inspection labels, weight, or symbols on meat by hand or using branding iron.
• Ties cord through small end of hams and shoulders to form hanging loop.
• Encases meat in stockinets (cloth bags) to preserve shape of meat during smoking.
• Places metal hanging devices on racks, and hangs slabs of bacon on hooks of devices.
• Hangs meat products on tree racks suspended from conveyor and starts conveyor to move products to smokeroom.
• May strip stockinets from meat.
• May trim and bone hams.
• May be known according to task performed as Bagger, Meat; Comber; Hanger, Meat; Scraper, Meat; Soaker, Meat; Tier, Meat; Tree Loader, Meat; Washer, Meat.