from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain practical know-how in curing, brining, smoking, and storing meat safely under regulations. Master salt, nitrite, nitrate use, brine calculations, dry-cure and smoking methods, production planning, texture and flavour control, HACCP safety, and documentation for reliable high-quality results.
Elevify advantages
Develop skills
- Design curing recipes balancing salt, nitrite, and flavours for top meats.
- Master dry curing and smoking for safe, sliceable muscle products.
- Plan efficient butcher workflows for curing, smoking, and packaging.
- Apply microbiology to curb pathogens and boost shelf life.
- Implement HACCP and tests to confirm aw, pH, and meat safety.
Suggested summary
Before starting, you can change the chapters and the 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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