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Meat Preservation Course

Meat Preservation Course
4 to 360 hours flexible workload
valid certificate in your country

What will I learn?

This course provides practical guidance on curing, brining, smoking, and storing meat safely in line with regulations. Explore salt, nitrite, and nitrate chemistry, precise brine calculations, dry-cure and smoking protocols, production planning, texture and flavour control, HACCP food safety management, and result documentation for reliable preserved meats.

Elevify advantages

Develop skills

  • Design effective curing recipes balancing salt, nitrites, and flavours for top-quality meats.
  • Master dry curing and smoking techniques to produce safe, sliceable whole-muscle products.
  • Plan efficient butcher shop workflows for curing, smoking, and packaging.
  • Apply meat microbiology knowledge to control pathogens and extend shelf life.
  • Implement HACCP systems and testing to ensure aw, pH, and safety standards.

Suggested summary

Before starting, you can change the chapters and the 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 I work for.
SilviaNurse
Really great course. Lots of valuable information.
WiltonCivil Firefighter

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