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Meat Preservation Course

Meat Preservation Course
from 4 to 360h 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 flavor control, HACCP safety management, and result documentation for reliable high-quality preserved meats.

Elevify advantages

Develop skills

  • Design effective curing recipes balancing salt, nitrites, and flavors for top-quality meats.
  • Master dry curing and smoking processes to produce safe, sliceable whole-muscle products.
  • Plan efficient butcher shop workflows for curing, smoking, and packaging operations.
  • Apply microbiology knowledge to control pathogens and extend shelf life of display meats.
  • Implement HACCP systems and testing to ensure aw, pH, and safety standards 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.
Workload: between 4 and 360 hours

What our students say

I was just promoted to Intelligence Advisor of the Prison 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 where I work.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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