Meat Preservation Course
This course equips you with professional meat preservation skills for butchery, covering curing, brining, smoking, safety protocols, and recipe formulation to achieve exact flavour, texture, and shelf-life standards, ensure regulatory compliance, and enhance shop efficiency and profitability.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
Gain practical expertise in curing, brining, smoking, and storing meat safely under regulations. Master salt, nitrite, nitrate chemistry, precise brine calculations, dry-cure and smoking protocols, production planning, texture and flavour control, HACCP safety management, and result documentation for consistent premium products.
Elevify Advantages
Develop Skills
- Design balanced curing recipes using salt, nitrite, and flavours for top-quality meats.
- Master dry curing and smoking techniques for safe, sliceable whole-muscle products.
- Optimise butcher shop workflows by scheduling curing, smoking, and packaging.
- Apply microbiology knowledge to control pathogens and prolong shelf life.
- Implement HACCP systems and testing to confirm aw, pH, and safety in products.
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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