Log in
Choose your language

Meat Preservation Course

Meat Preservation Course
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.
Workload: between 4 and 360 hours

What our students say

I was just promoted to Intelligence Advisor of the Prison System, and the course from Elevify was crucial for me to be chosen.
EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

FAQs

Who is Elevify? How does it work?

Do the courses have certificates?

Are the courses free?

What is the course workload?

What are the courses like?

How do the courses work?

What is the duration of the courses?

What is the cost or price of the courses?

What is an EAD or online course and how does it work?

PDF Course