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

from 4 to 360h flexible workload
certificate valid 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, curing and 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
Your lessons are perfect. I purchased the one-year package and finally have the opportunity to follow various topics of my interest without needing to change platforms... I thank you for everything you do, I've already recommended you to other people...

Giulio CarloDigital Marketing Student
I like how the lessons are straight to the point and how I can change chapters and skip content I don't need.

Mariana FerresPhotography Student
I like the content and the way videos are presented and transcribed, which speeds up the process!

Luciana AlvarengaNail Design Student
The platform is fast, simple to use. The diversity of content and complementary videos help a lot with learning.

André FelipePrompt Engineering Student
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