Meat Preservation Course
This course equips you with expert meat preservation techniques for butchery, covering curing, brining, smoking, safety protocols, and recipe crafting to achieve exact flavour, texture, and shelf-life while complying with rules, streamlining operations, and increasing profits.

flexible workload from 4 to 360h
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, dry-cure designs, smoking methods, production planning, texture and flavour control, HACCP safety, and documentation for reliable high-quality results.
Elevify advantages
Develop skills
- Design effective curing recipes balancing salt, nitrite, and flavours for top meats.
- Master dry curing and smoking for safe, sliceable whole-muscle products.
- Plan efficient butcher workflows for curing, smoking, and packaging.
- Apply microbiology knowledge to control pathogens and extend shelf life.
- Implement HACCP and testing to ensure aw, pH, and safety standards.
Suggested summary
Before starting, you can change the chapters and 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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