Meat Preservation Course
This course teaches professional meat preservation techniques including curing, brining, smoking, and safety protocols. Learners develop recipes, manage workflows, control microbiology, apply HACCP standards, and ensure flavor, texture, shelf-life, regulatory compliance, efficiency, and profitability in butchery operations.

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 use, brine calculations, cure and smoke designs, production planning, texture-flavor control, HACCP safety, and documentation for reliable high-quality results.
Elevify advantages
Develop skills
- Design balanced curing recipes with salt, nitrite, and flavors for top meats.
- Master dry curing and smoking for safe, sliceable muscle products.
- Plan efficient butcher workflows for curing, smoking, and packaging.
- Apply microbiology knowledge to control pathogens and shelf life.
- Implement HACCP and testing for aw, pH, and meat safety verification.
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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