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Meat Preservation Course

Meat Preservation Course
from 4 to 360h flexible workload
valid certificate in your country

What will I learn?

Gain practical know-how 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 flavour control, HACCP safety, and documentation for reliable high-quality results.

Elevify advantages

Develop skills

  • Design curing recipes balancing salt, nitrite, and flavours for top-quality meats.
  • Master dry curing and smoking for safe, sliceable whole-muscle products.
  • Plan efficient butcher shop workflows for curing, smoking, and packaging.
  • Apply meat microbiology to control pathogens and extend shelf life.
  • Implement HACCP and testing to ensure aw, pH, and safety in ready-to-eat meats.

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.
Workload: between 4 and 360 hours

What our students say

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

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