Smoked and Processed Meats Course
This course equips participants with essential skills for producing high-quality smoked and processed meats through hands-on training in curing, brining, sausage making, smoking techniques, food safety, and production management.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
The Smoked and Processed Meats Course provides practical, effective training on curing, brining, dry curing, and sausage making, with straightforward advice on nitrites, salt chemistry, and flavour design. Learn safe smoking techniques, meat science basics, HACCP-based food safety, accurate cooking temperatures, labelling regulations, and small-scale production management to produce consistent, high-quality smoked and processed meats.
Elevify advantages
Develop skills
- Master curing formulas: calculate safe nitrite levels for premium meats.
- Design gourmet brines and rubs: balance salt, sugar, spices, and smoke.
- Control smoking and cooking: manage time, temperature, and wood flavour.
- Apply HACCP to smoked meats: set CCPs, logs, and sanitation routines.
- Manage small-scale production: labelling, yields, shelf life, and cost.
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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