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Meat Preservation Course

Meat Preservation Course
4 to 360 hours of flexible workload
valid certificate in your country

What Will I Learn?

This Meat Preservation Course gives you clear, practical steps to cure, brine, smoke, and safely store meat while meeting modern regulations. Learn salt, nitrite, and nitrate chemistry, calculate precise brines, design dry-cure and smoking protocols, plan weekly production, control texture and flavor, manage HACCP-based food safety, and document results to deliver consistent, high-quality preserved products every time.

Elevify Differentials

Develop Skills

  • Design curing recipes: balance salt, nitrite, and flavor for premium meats.
  • Master dry curing and smoking: create safe, sliceable whole-muscle products.
  • Plan butcher shop workflows: schedule curing, smoking, and packaging efficiently.
  • Apply meat microbiology: control pathogens and extend display-ready shelf life.
  • Implement HACCP and testing: verify aw, pH, and safety in ready-to-eat meats.

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 Prison System Intelligence Advisor, and the course from Elevify was crucial for me to be chosen.
EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Great course. A lot of valuable information.
WiltonCivil Firefighter

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