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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 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.
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 the chosen one.
EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company where I work.
SilviaNurse
Great course. Lots of valuable information.
WiltonCivil Firefighter

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