Meat Preservation Course
Gain expertise in meat preservation for professional butchery. Master curing, brining, smoking, and safety protocols to achieve precise flavour, texture, and shelf-life targets. Comply with regulations, streamline shop operations, and increase profitability through consistent, high-quality products.

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.What our students say
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