Smoked and Processed Meats Course
Master curing, brining, sausage making, and smoking to create safe, premium meats. Learn HACCP, USDA-style standards, flavor design, and small-scale production skills tailored for chefs, butchers, and gastronomy professionals.

4 to 360 hours of flexible workload
valid certificate in your country
What Will I Learn?
The Smoked and Processed Meats Course delivers practical, high-impact training on curing, brining, dry curing, and sausage making, with clear guidance on nitrites, salt chemistry, and flavor design. Learn safe smoking methods, meat science fundamentals, HACCP-based food safety, precise cooking temperatures, labeling rules, and small-scale production management to create consistent, premium smoked and processed meats.
Elevify Differentials
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 flavor.
- Apply HACCP to smoked meats: set CCPs, logs, and sanitation routines.
- Manage small-scale production: labeling, 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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