Smoked Meats Course
This course equips participants with practical skills to master smoked meats, from menu creation and flavor development to safe production and service techniques for consistent, high-quality results.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Smoked Meats Course provides hands-on, step-by-step guidance to create profitable smoked menus, choose suitable cuts and woods, and develop distinct flavour profiles. You'll explore local styles, exact temperatures, brines, rubs, and trimming techniques, along with holding, reheating, and plating methods. Enhance team performance through standard procedures, records, and training approaches while adhering to rigorous food safety and regulatory requirements for reliable, top-quality outcomes.
Elevify advantages
Develop skills
- Smoked menu design: quickly create profitable, well-balanced smoked meat options.
- Wood and meat pairing: select woods and cuts to achieve unique smoke flavours.
- Smoking controls: precisely handle temperatures, smoke strength, and cooking durations.
- Service-ready finishing: rest, slice, hold, and plate smoked meats efficiently.
- Food-safe smoking: properly implement HACCP, cooling, holding, and curing protocols.
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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