from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides straightforward, hands-on guidance on curing, brining, smoking, and storing meat safely in line with current standards. You'll grasp the chemistry of salt, nitrites, and nitrates, figure out exact brine ratios, craft dry-cure and smoking methods, organise production schedules, fine-tune texture and taste, handle HACCP food safety, and record outcomes for reliable, top-notch preserved meats every batch.
Elevify advantages
Develop skills
- Design curing recipes: balance salt, nitrite, and seasonings for top-shelf meats.
- Master dry curing and smoking: produce safe, sliceable whole-muscle cuts.
- Plan butcher shop workflows: schedule curing, smoking, and packaging smartly.
- Apply meat microbiology: manage pathogens and boost shelf life for display.
- Implement HACCP and testing: check aw, pH, and safety for 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 are saying
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