Sneak Peek
Learn how to preserve your own meat and fish at home
Course Code: SGF4
Course Duration: 20 hours (minimum, self-paced study, commonly 2 to 8 weeks, less or longer as you need)
Learn how to preserve your own meat and fish in this short course. Preserving meat and fish is a great way to make your own food last longer and eat healthy food you have prepared yourself. It can also lead to savings in time and money.
Through this course you will discover:
- The different methods available to you for food preservation.
- How to cure, dry, or smoke fish and meat.
- What is involved in canning, freezing, or vacuum packaging.
If you are interested in:
- What meat and fish preservation entails.
- Learning about different techniques.
Then this course is for you.
This self-guided 20 hour course lets you work at your own pace, without deadlines or cut off periods. It also includes optional activities that are designed to enhance the learning experience and deepen your understanding of meat and fish preservation.
All the work you do will be towards the end goal of helping you to successfully preserve meat and fish yourself.
Whether you are interested in becoming more self-sufficient or you would like to start your own small business preserving meat, this course will give you the essential information that you need.
What Will You Learn?
Lesson 1 - Introduction
Lesson 2 - Curing Meats
- Salts, sugars, and nitrites
- Making salami
- Making dry fermented salami
- Curing prosciutto
- Pickling fish in vinegar or salt
Lesson 3 - Drying Meat
- What drying does
- What meats to use
- Meat drying techniques
- Sun drying
- Solar drying
Lesson 4 - Smoking
- Temperature control
- Which wood to use
- Humidity of the smoker
- Preparing the meat
- Smoking times
- Recipes
Lesson 5 - Canning
- The pressure method
- Processing procedures
- Chicken
- Beef, lamb, pork
- Minced meat
- Game meats
- Beef Bolognese sauce
- Beef or chicken stock
- Tuna
Lesson 6 - Freezing
- Freezing meat, poultry, and fish
- Processing meat for freezing
- Freezing meat
- Freezing fish and seafood
Lesson 7 - Vacuum Packaging
- Types of domestic vacuum sealers
- What dangers are there in vacuum sealing?
Lesson 8 - Business & Work Opportunities
- Opportunities
- Business risks
- What is conflict?
How Does This Course Work?
Fully online, 20-hour self-paced course!
Enrol any time and start straight away.
Automated self-assessment tests.
Optional, practical suggested tasks throughout.
Certificate of Completion (you must pass the final assessment to be awarded the certificate).
Still Undecided... Let Us Help
We are experienced at helping people with course choices and career decisions.
We have course counsellors that can advise you for free.
We have written books and courses on a wide range of food sustainability and business topics.
We know how to provide the learning needed to get you started on your study journey.
Email us at admin@acs.edu.au | Call us (07) 5562 1088