Meat Preservation Course
This course equips you with professional meat preservation skills for butchery, covering curing, brining, smoking, safety protocols, and recipe formulation to achieve exact flavour, texture, and shelf-life goals. Comply with regulations, streamline shop operations, and increase profitability through consistent premium products.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain practical expertise in curing, brining, smoking, and storing meat safely under regulations. Master salt, nitrite, nitrate chemistry, precise brine calculations, dry-cure and smoking designs, production planning, texture and flavour control, HACCP safety management, and result documentation for reliable high-quality preserved meats.
Elevify advantages
Develop skills
- Design curing recipes balancing salt, nitrite, and flavours for top-quality meats.
- Master dry curing and smoking to produce safe, sliceable whole-muscle items.
- Plan efficient butcher shop workflows for curing, smoking, and packaging.
- Apply meat microbiology to manage pathogens and prolong shelf life.
- Implement HACCP and testing to ensure aw, pH, and safety in ready-to-eat products.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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