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Meat Preservation Course

Meat Preservation Course
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.
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
Great course. Lots of valuable information.
WiltonCivil Firefighter

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