Meat Preservation Course
This course equips you with skills for professional meat preservation in butchery. Learn curing, brining, smoking techniques, safety protocols, recipe formulation to achieve exact flavor, texture, shelf-life standards. Comply with regulations, streamline shop operations, increase efficiency and profitability through reliable production methods.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain practical knowledge in curing, brining, smoking, and storing meat safely under regulations. Master chemistry of salts, nitrites, nitrates; calculate brines accurately; create dry-cure and smoking plans; schedule production; control texture, flavor; apply HACCP safety; document for consistent quality preserved meats.
Elevify advantages
Develop skills
- Design effective curing recipes balancing salt, nitrite, and flavors for top-quality meats.
- Master dry curing and smoking to produce safe, sliceable whole-muscle items.
- Plan efficient butcher shop workflows for curing, smoking, and packaging.
- Apply microbiology principles to control pathogens and prolong shelf life.
- Implement HACCP systems and testing to ensure aw, pH, and safety compliance.
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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