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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 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.
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 where I work.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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