Meat Preservation Course
This course equips you with expert meat preservation techniques for butchery, covering curing, brining, smoking, safety protocols, and recipe design to achieve exact flavour, texture, and shelf-life while complying with rules, improving efficiency, and increasing profits in your shop.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain practical skills in curing, brining, smoking, and storing meat safely under regulations. Master salt, nitrite, nitrate use, brine calculations, dry-cure and smoking methods, production planning, texture and flavour control, HACCP safety, and documentation for reliable high-quality results.
Elevify advantages
Develop skills
- Design effective curing recipes balancing salt, nitrite, and flavours for top-quality meats.
- Master dry curing and smoking to produce safe, sliceable whole-muscle items.
- Plan efficient butcher workflows for curing, smoking, and packaging schedules.
- Apply microbiology knowledge to control pathogens and extend shelf life.
- Implement HACCP systems and testing for aw, pH, and safety 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 workloadWhat our students say
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