Meat Preservation Course
This course equips professional butchers with essential meat preservation skills, covering curing, brining, smoking techniques, food safety protocols via HACCP, recipe formulation, and workflow optimization to achieve targeted flavor, texture, shelf life, regulatory compliance, and enhanced business profitability.

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.What our students say
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