Meat Preservation Course
Master professional meat preservation techniques including curing, brining, smoking, safety protocols, and recipe design to achieve exact flavour, texture, and shelf-life standards. Comply with regulations, streamline butchery operations, and increase profitability with consistent premium products.

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.What our students say
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