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Meat Preservation Course

Meat Preservation Course
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.
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 selected.
EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company where I work.
SilviaNurse
Very great course. Lots of valuable information.
WiltonCivil Firefighter

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