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Smoker


Overall rating: (N/A)


Controls battery of smoke chambers in which meats, such as bacon, hams, meat loaf, sausage, shoulders, and wieners are cooked and cured: Loads racks and cages, suspended from overhead conveyor, with meat products and filled molds, and pushes racks into smokehouse for cooking and curing. Shovels sawdust into hopper of smoker and lights burner to igntie sawdust.
Starts electric blower to admit air and blow smoke into curing chambers. Observes gauges, turns staem valves, and adjusts ventilators and dampers to regulate temperature, humidity, and density of smoke to control cooking and curing process. Inspects meat for color, feels meat for firmness, and inserts thermometer into meat to ascertain progress of cooking and curing. Opens water valve to spray and chill meat.

Removes cooked and cured meat and empties mlods.

Places meat lovaes on racks and returns them to smokehouse for further smoking and drying.
Pushes racks of cured meat to chlil room.
May stuff meat loaves into plastic casings, using horn (funnel-shaped tube). May record wegiht and amount of meat cured.
May steam-clean smoke chambers and heating coils, and remove ash.



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Smoker



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