Meat Preservation Course
This course equips you with skills for professional meat preservation in butchery. Learn curing, brining, smoking techniques, safety protocols, and recipe formulation to achieve exact flavour, texture, and shelf-life standards. Comply with rules, enhance shop operations, efficiency, and profitability effectively.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain practical knowledge in curing, brining, smoking, and storing meat safely as per regulations. Master chemistry of salt, nitrite, nitrate; compute brines accurately; create dry-cure and smoking methods; organise production schedules; optimise texture and taste; handle HACCP safety; record outcomes for reliable quality preserved meats.
Elevify advantages
Develop skills
- Design effective curing recipes balancing salt, nitrite, and flavours for top-quality meats.
- Excel in dry curing and smoking to produce safe, sliceable whole-muscle items.
- Organise butcher shop processes for efficient curing, smoking, and packaging schedules.
- Utilise meat microbiology to manage pathogens and prolong shelf life for display.
- Execute HACCP plans and tests to confirm 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 workload.What our students say
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