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Meat Preservation Course

Meat Preservation Course
4 to 360 hours flexible workload
valid certificate in your country

What will I learn?

This Meat Preservation Course offers clear, practical steps to cure, brine, smoke, and safely store meat in line with modern regulations. Gain knowledge of salt, nitrite, and nitrate chemistry, precise brine calculations, dry-cure and smoking protocols, weekly production planning, texture and flavour control, HACCP-based food safety management, and result documentation for reliable, premium preserved products.

Elevify advantages

Develop skills

  • Design curing recipes: balance salt, nitrite, and flavour for premium meats.
  • Master dry curing and smoking: create safe, sliceable whole-muscle products.
  • Plan butcher shop workflows: schedule curing, smoking, and packaging efficiently.
  • Apply meat microbiology: control pathogens and extend display-ready shelf life.
  • Implement HACCP and testing: verify aw, pH, and safety in ready-to-eat meats.

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 Prison System Intelligence Advisor, 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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