Smoked and Processed Meats Course
This course provides comprehensive training in smoked and processed meats, covering curing, brining, sausage making, food safety, and production management for high-quality results.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
The Smoked and Processed Meats Course delivers practical, high-impact training on curing, brining, dry curing, and sausage making, with clear guidance on nitrites, salt chemistry, and flavour design. Learn safe smoking methods, meat science fundamentals, HACCP-based food safety, precise cooking temperatures, labelling rules, and small-scale production management to create consistent, premium smoked and processed meats.
Elevify advantages
Develop skills
- Master curing formulae: calculate safe nitrite levels for premium meats.
- Design gourmet brines and rubs: balance salt, sugar, spices, and smoke.
- Control smoking and cooking: manage time, temperature, and wood flavour.
- Apply HACCP to smoked meats: set CCPs, logs, and sanitation routines.
- Manage small-scale production: labelling, yields, shelf life, and cost.
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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