Meat Preservation Course
This course equips you with professional meat preservation techniques including curing, brining, smoking, and safety protocols. Learn chemistry basics, recipe design, workflow planning, microbiology control, HACCP implementation, and testing to achieve optimal flavor, texture, shelf life, regulatory compliance, and improved butchery efficiency and profitability.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain practical skills 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 flavor control, HACCP safety management, and result documentation for consistent quality preserved meats.
Elevify advantages
Develop skills
- Design balanced curing recipes using salt, nitrite, and flavors for top-quality meats.
- Master dry curing and smoking to produce safe, sliceable whole-muscle products.
- Plan efficient butcher shop workflows for curing, smoking, and packaging.
- Apply microbiology knowledge to control pathogens and extend shelf life.
- Implement HACCP systems and testing for aw, pH, and safety verification.
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
FAQs
Who is Elevify? How does it work?
Do the courses have certificates?
Are the courses free?
What is the course workload?
What are the courses like?
How do the courses work?
What is the duration of the courses?
What is the cost or price of the courses?
What is an EAD or online course and how does it work?
PDF Course