Meat Preservation Course
Master meat preservation for professional butchery: learn curing, brining, smoking, safety controls, and recipe development to hit precise flavour, texture, and shelf-life targets while meeting regulations and boosting shop efficiency and profit. This course provides practical steps to produce consistent, high-quality preserved meats.

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.What our students say
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