Dry Curer

Cure meat products or casings preparatory to smoking.
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Quick Stats

Salary Range
$18,000 – $49,000

Data from U.S. Department of Labor

What do Dry Curers do?

Cures meat products, such as pork, ham, bacon, or casings preparatory to smoking: Pushes sacks of such materials as sugar, sodium nitrate, and salt to curing room, using handtruck or cart. Weighs out specified amounts of materials and mixes them by hand or in mixing machine. Packs and arranges meat in boxes, vats, tierces, or piles, and sprinkles mixture over each layer. Sweeps excess mixture from meat with broom. Rearranges layers after specified time to circulate air around meat. Dips ham hocks in brine solution, sprinkles soda on them, and hangs them on rack for curing. May be designated according to product cured as Belly Packer; Casing Salter; Ham-Hock Mopper; Salt-Bellies Overhauler.

Should I be a Dry Curer?

You should have a high school degree or higher and share these traits:
  • Reliable: You can always be counted on to do a good job.
  • Levelheaded: You hold your emotions in check, even in tough situations.
  • Detail Oriented: You pay close attention to all the little details.

  • Also known as: Curer, Dry Cure Worker, Flap Curer, Hide Curer, Lurer

    How to become a Dry Curer

    Dry Curers generally graduate from high school and get on-the-job training. Think about earning a Certificate or Associate’s degree to increase your chances of finding a good job. Check out these schools offering Dry Curer-related education!
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