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Meat Preservation Course

Meat Preservation Course
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.
Workload: between 4 and 360 hours

What our students say

I was just promoted to Intelligence Advisor for the Correctional System, and the course from Elevify was crucial for me to be the chosen one.
EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Great course. Lots of valuable information.
WiltonCivil Firefighter

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