Meat Preservation Course
This course equips professional butchers with essential meat preservation techniques, including curing, brining, smoking, microbiology, HACCP compliance, and workflow optimization to achieve targeted flavor, texture, shelf life, regulatory adherence, and enhanced shop profitability.

4 to 360h flexible workload
certificate valid 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 flavor control, HACCP safety management, and result documentation for consistent premium products.
Elevify advantages
Develop skills
- Design balanced curing recipes using salt, nitrites, and flavors for top-quality meats.
- Master dry curing and smoking techniques for safe, sliceable whole-muscle products.
- Optimize butcher shop workflows for efficient curing, smoking, and packaging schedules.
- Apply microbiology knowledge to control pathogens and extend shelf life effectively.
- Implement HACCP protocols 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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