Smoked and Processed Meats Course
This course offers practical training in smoking and processing meats, covering curing, brining, sausage making, food safety, and production management for high-quality results.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Smoked and Processed Meats Course provides hands-on, effective training on curing, brining, dry curing, and sausage making, with straightforward advice on nitrites, salt chemistry, and flavour design. Discover safe smoking techniques, basics of meat science, HACCP-based food safety, accurate cooking temperatures, labelling regulations, and managing small-scale production to produce reliable, top-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 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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