Meat Preservation Course
This course equips you with professional meat preservation techniques including curing, brining, smoking, and safety protocols. Learn chemistry for brines, recipe design, workflow planning, microbiology control, HACCP implementation, and documentation to achieve precise flavor, texture, shelf life, regulatory compliance, and improved butchery efficiency and profitability.

from 4 to 360h flexible workload
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 chemistry, brine calculations, dry-cure and smoking methods, production planning, texture and flavor control, HACCP safety, and documentation for consistent quality preserved meats.
Elevify advantages
Develop skills
- Design balanced curing recipes using salt, nitrite, and flavors for top-quality meats.
- Master dry curing and smoking to produce safe, sliceable whole-muscle items.
- Plan efficient butcher shop schedules for curing, smoking, and packaging.
- Apply microbiology knowledge to control pathogens and extend shelf life.
- Implement HACCP plans and testing for aw, pH, and safety in ready-to-eat products.
Suggested summary
Before starting, you can change the chapters and 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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