Meat Preservation Course
This course equips you with professional meat preservation techniques including curing, brining, smoking, and safety protocols. Learn chemistry basics, recipe design, workflow planning, microbiology control, HACCP implementation, and testing to achieve optimal flavour, texture, shelf life, regulatory compliance, and business efficiency in butchery operations.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain practical skills in curing, brining, smoking, and storing meat safely under regulations. Master salt, nitrite, nitrate chemistry, brine calculations, dry-cure and smoking methods, production planning, texture and flavour control, HACCP safety, and documentation for consistent quality preserved meats.
Elevify advantages
Develop skills
- Design effective curing recipes balancing salt, nitrite, and flavours for top-quality meats.
- Master dry curing and smoking to produce safe, sliceable whole-muscle products.
- Plan efficient butcher shop workflows for curing, smoking, and packaging.
- Apply meat microbiology knowledge to control pathogens and extend shelf life.
- Implement HACCP systems and testing to ensure aw, pH, and safety standards.
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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