Johnstons Local-Quality

We are hiring! General Labourer (Packaging/Processing) Terms of Employment:... Permanent, Full time or Part Time, Overtime, Day Salary: Starting at $15.46/hour (up to $22.03/hour pending experience), 40 hours/week, FT benefits as per collective agreement plus lots of other perks **HIRING BONUS ($250-$500 pending skill level) for new employees hired before Dec. 31, 2020 that passes their probationary period** Location: Chilliwack, British Columbia Experience: None required, trained in-house, advancement to other fields available Job Description: You will be responsible for processing and packaging of various different pork and lamb products on a production line. This includes but is not limited to bagging, wrapping, boxing, operating packaging machines and equipment. You will transport raw materials, finished products and packaging materials throughout plant manually, or with powered equipment. You may measure and dump ingredients into hoppers of mixing and grinding machines or mobile tanks. You will feed and unload meat products into processing machines. You will stock coolers and maintain inventories. You will clean work areas and equipment, check products and packaging for basic quality defects, assist meat cutters and shippers in performing their duties. Also, you must be able to work in a fast-paced environment, think, and react quickly, and have the ability to work independently with little supervision. Work Conditions and Physical Capabilities: Repetitive tasks, handling heavy loads, physically demanding, manual dexterity, attention to detail, hand-eye co-ordination, standing for extended periods, bending, crouching Other: Looking for applicants who are eager, dependable, have positive attitude & are safety conscious in an excellent work environment, knife skills an asset. How to Apply: Email: [email protected] Online: http://www.johnstons.ca//employees-car/career-application/ #employment #jobposting #bcpork #hiringbonus #joinourteam #johnstons #chilliwack #packaging #processing #meatcutter #driver #generallabour #skilledlabourer

Rubbed & Sauced Pork Back Ribs Recipe created by Chef Dez @chefdez1 Ingredients: 1/4 cup brown sugar ... 3 Tbsp sweet smoked paprika 1 Tbsp chilli powder 1 Tbsp garlic powder 1 Tbsp onion powder 1 Tbsp celery salt 1 Tbsp salt 1 tsp pepper 1/2 tsp ground cumin 4 racks Johnston’s Pork Back Ribs Sauce: 1.5 cups ketchup 1/2 cup Jack Daniels whiskey 3/4 cup brown sagar 4 garlic cloves, minced fine 1/4 cup apple cider vinegar 1 Tbsp worcestershire sauce 1 tsp liquid smoke 1 tsp salt Instructions: 1. In small bowl, mix 1/4 cup brown sugar, paprika, chilli powder, garlic powder, onion powder, celery salt, 1 tsp salt, pepper & cumin 2. Preheat Big Green Egg for direct cooking or bbq on med-high heat (500F-600F) 3. Preheat oven to 300F 4. Rub spice mix (from step 1) liberally onto racks of ribs. Sear them on Big Green Egg or bbq just until both sides of ribs are mostly caramelized. Remove ribs and place them side-by-side on baking sheet large enough to fit all 4 racks 5. Pour 3/4 cup water onto this baking sheet (don’t pour on the ribs) & then cover & tightly seal this baking sheet completely with aluminum foil. It is important to make sure that no steam can escape from pan this will ensure a perfect braising environment to create tender meat 6. Bake at 300F for 1.5 hours 7. Lower oven temp to 250F & bake for another 1.5 hours 8. While ribs are cooking, make sauce. In med pot, combine ketchup, Jack Daniels, 3/4 cup brown sugar, garlic, vinegar, Worcestershire, liquid smoke & 1 tsp salt. Heat over med-high heat until boiling, stirring constantly. Lower heat to low & simmer, uncovered, for 30 mins, stirring occasionally. Set aside, off the heat, when done 9. ALL OF THE FOLLOWING STEPS MUST BE DONE CAREFULLY, AS THE RIBS ARE NOW SO TENDER THAT THEY WILL FALL OFF THE BONES 10. Pierce/tear a corner of the aluminum foil & carefully pour out (& discard) the water 11. Turn your oven to broil 12. Remove & discard the foil. Spoon the sauce (from step 8) liberally on tops of ribs & gently spread to ensure they are well coated 13. Broil on top rack of oven until sauce starts to caramelize 14. Gently remove ribs & transfer to plates

We say farewell to Raymond as he heads into retirement after 16 years of service Raymond, thank you so much for all your hard work and efforts over these past 16 years. We’ll miss you so much but we’re also excited for you to enjoy your much deserved retirement! We’re always here so stop by and say hi anytime! #retirement #meatcutter #16years #alwayshappy #eom #bestwishes

From our family to yours... wishing you a happy Thanksgiving & to making wonderful memories with your families #happythanksgiving #thanksgivingcanada #thankful #bcpork #supportlocal #eatmorepork #saysthechicken

Awesome recipe from our good friends at Well Seasoned: A Gourmet Food