Smoke production where to start. How to open a smoke shop. Equipment and necessary inventory

On smoking meat, fish really create profitable business. But in addition to studying the technology for the production of such products, establishing a sales market, it is important to purchase high-quality equipment.

Features of production technology and sales market

Smoked meat is a meat product that was made from fresh meat (pork, lamb, beef), subjected to heat treatment, salting. It has a high nutritional value. 100 g contains 260-630 kcal, smoked fish meats are less high-calorie - about 200 kcal. Depending on the method of heat treatment, smoked meats are divided into baked, fried, raw smoked, boiled, smoked-boiled. The variety of products depends on the nutritional and taste value, and based on the part of the carcass used, the raw materials and the method of processing, it is served in different forms (hams, rolls).

The technology of smoking meat and fish consists in a special treatment, during which water is partially removed from the base raw materials and the amount of nutrients increases. This requires special equipment. The mechanism of the process consists of 2 phases: sedimentation of smoke substances on the surface of meat or fish, their transfer from it (penetration of smoke substances to a certain depth). The speed and duration of the first stage directly depends on the smoking temperature, the properties and texture of the product, the level of moisture content, the degree of grinding. In cooked and unground meat products, the rate of internal transfer of smoke substances is much higher than in those that have been ground and not heated.

Advice: intestinal sausage casings are 20-25% more permeable to smoke substances than artificial ones.

The main consumers of smoked products are both residents of various settlements, microdistricts, and enterprises Catering. To increase the profitability of this small business, it is important to think over the marketing line and pay attention to advertising your product, the quality of equipment. When setting the price, it is necessary to take into account financial possibilities target audience based on the average income level in the region. The rest of this process is based on market prices and product costing.

Mandatory conditions that ensure product quality (relevant even for small businesses):

• full compliance with sanitary and veterinary standards;
• meat should come immediately from the slaughterhouse in the presence of veterinary accompanying documents;
• fulfillment of hygienic requirements during production, storage, packaging, sale and transportation;
• use for smoking chilled, but not frozen meat;
• when using food additives, it is necessary to have a certificate of conformity;
• usage modern equipment to achieve high quality products.

Even with a small start-up capital you can create a profitable business, for example, organize. AT last years rises. With the proper approach, it reaches 45-55%.

Equipment for smoking meat and fish

For the operation of the smokehouse, you will need about 150 m² of space, at home there will be enough space and a smaller one. To organize a high-quality process of smoking meat, fish, you need to purchase professional equipment. Basic elements:

• electric smokehouse (costs about 10-15 thousand rubles; an alternative is a smokehouse, for example, UKU-1M);
• refrigeration unit or refrigerator;
• set of utensils (dishes, knives, cutting boards);
• curing containers (35 thousand rubles);
• scales;
• a rack for defrosting raw materials (3 thousand rubles);
• cutting table;
• smoking stands (8 thousand rubles);
• returnable packaging (1 tray per 10 kg costs about 200 rubles).

You may need to buy a car to transport products. You also need to take into account the additional costs for the purchase of materials for smoking (wood chips, bars, special liquid). It is important to remember that the quality of the product also depends on the quality of the smoke.

Before buying equipment, you should really evaluate your production capabilities, the chances of obtaining all permits and think over the sales market. It is important to understand what will be profitable to trade and in what volume. If there are several strong competitors in the region, low demand for products or lack of access to high-quality raw materials, it hardly makes sense to start a business. This aspect is very important even when starting your own business on a small scale. can bring significant income to its owner, taking into account the above factors.

Experts note that the market for smoked meats is oversaturated. Known trade marks can maintain their profitability through the established brand, which is often at least 75% of the price. Therefore, for a novice entrepreneur, there are more chances of success when choosing the production of smoked fish. In this area, there are much more chances for success in the competition. To reach self-sufficiency and to compensate for monthly investments, it is necessary to supply products to at least 8 outlets. Under favorable business conditions small business can pay for itself in six months.

When choosing fish smoking as a business, you need to understand that this area of ​​\u200b\u200bactivity has quite high competition in the market. Many entrepreneurs are engaged in smoking at home, while also being fishermen. This article will discuss how to set up a business, what nuances must be taken into account and what to look for when organizing your own smoking production.

general information

Like any other business, the smoking business has a number of its own characteristics. If you plan to open a production facility aimed at a wide range of consumers, you should equip the premises, following numerous sanitary and hygienic requirements.

The situation is much simpler if you want to start smoking fish at home for personal consumption and for minimal sales in the local market. This will require very little investment and a little of your own effort. Let's talk in detail about what is needed to create your own mini-production.

First steps

Considering fish smoking as a business, it should be understood that in the first place you will need production facilities. This will be the main and most costly part of the future business. Not everyone can afford to build their own turnkey smoking shop, so entrepreneurs prefer to rent ready-made production facilities.

Since there are a lot of requirements for the premises, canteens in industrial areas can be considered as an object. In addition to the fact that they are being built in accordance with all regulations and norms, their location will correspond to one of the conditions for the creation of a smoking shop, namely: its location is not less than 300 meters from residential buildings.

The direction you have chosen has a high level of risk according to the SES classification. That is why this body has a lot of requirements and standards for the opening of the workshop.

SanPiN norms

SanPiN 2.3.4.050-96 sets out in detail the rules for organizing the production and sale of fish products. We will not describe in detail the entire section, but only dwell on those points that relate directly to the smoking shop.

Requirements for the organization of a smokehouse

1. Production of smoking fish products, in addition to the premises where the main technological processes(cutting, defrosting, salting and leveling), must be equipped with the following rooms:

• a refrigerated room for a daily supply of raw materials;
• room for the preparation of saline solution;
• a room for packaging finished products;
• refrigerator for temporary storage of finished products;
• a room for sanitizing returnable packaging;
• a room for drying and storing containers;
• container warehouse with a site for its repair;
• a room for storing sawdust and fuel, as well as detergents and disinfectants, smoke liquid;
• storage room for auxiliary and packaging materials.

2. Smoking chambers must be equipped with tight-closing doors, hatches and mechanical exhaust ventilation.

3. Elements of the smokehouse (ramrod, slats, etc.) must be doubled. They are sanitized once per shift. Chambers and cages are treated once a week.

4. Thermometers, psychrometers and moisture meters should be installed in smoking chambers to control temperature and humidity. Their testimony is recorded in special journals. Hot smoked fish must have an inside temperature of at least 80 degrees.

5. Raw materials for the production of smoked products must comply with the requirements of regulatory documents.

6. Finished products must be quickly cooled (to a temperature of 20 degrees), packed and placed in a refrigerator. Until the moment of sale, hot smoked products should be stored at a temperature of -2 ... +2, cold smoked - -5 ... 0 degrees.

7. Hot-smoked fish before freezing should not be stored for more than 12 hours from the moment it was unloaded from the smoking oven. Freezing of fish occurs immediately after cooling, the temperature should not exceed minus 18 degrees.

8. Containers for packaging (boxes) of smoked fish must have openings on the end sides.

9. When producing smoked balyk products in small packages, it is necessary that all inventory has its own marking.

10. Slices and pieces are stacked with special forks or spatulas.

11. Tables, cutting boards that are used in the processing of fish must be washed with a hot solution of soda ash (5%), then disinfected, rinsed and dried.

12. The export of finished products and the supply of raw materials must be carried out through separate entrances and elevators.

13. Transportation, storage and sale of hot and cold smoked finished products must be carried out in accordance with the requirements for perishable products.

In addition to the SES, it is necessary to coordinate the opening of production with Rosprirodnadzor, the veterinary and fire services, and Rostekhnadzor.

Equipment costs

Equipment for smoking fish can be purchased and installed with a relatively small amount of money available - about 300 thousand rubles. This is taking into account the fact that you will purchase it not new, but used. For work you will need:

• refrigerators for storage of raw materials;
• baths for washing and salting products.

Smoker selection

Today on the market there is a large selection of smoking chambers with various technical specifications. Imported smoking equipment can provide minimal profitability when processing from 8 to 10 tons per day. Small enterprises that do not have such volumes may pay attention to domestic units. Their price starts from 130 thousand rubles.

Smokehouses for small businesses allow you to make cost-effective production when loading 200-300 kg per day. This can be a good option not only for start-up entrepreneurs, but also for those who are going to expand. Having assembled a line of 5-6 units, it is possible to ensure the processing of 8-10 tons of finished products per day. Smokehouses for small businesses will allow you to raise economic efficiency equipment.

Raw material

Now let's talk about raw materials. Namely, about what will be smoked and where to come from. You need to develop a range of products based on the culinary preferences of the inhabitants of your region. It is also desirable to buy fish in your city or region. This moment is fundamentally important, since only by reducing the time of transportation will you be able to get a high-quality and fresh product that has all the necessary documentation.

Therefore, when choosing fish smoking as a business, carefully study the market of raw material suppliers so as not to incur losses in the future. After all, you are risking not only your own in cash but also the taste of the product. Focusing on small industrial volumes, you should not order 20 tons of fish.

Quality issues of purchased raw materials and finished products are among the most important that you may encounter when starting a business. Not having necessary education in this area, think of a technologist and a quality control specialist for incoming products. The latter may be concurrently and veterinarian. He has the right to write out all the necessary accompanying documents for finished products.

Sales and risks

An entrepreneur who smokes fish at home does not expect a big sale. It is enough to have a point in the local market, regular customers, and the products will be sold out. Another thing is if the volumes of finished smoked fish are quite high, and sales are not properly established. Products are stored in a warehouse for a long time and deteriorate due to short sales periods.

A well-established sales network will be the key to success. It is possible to conclude contracts with large trading networks. But you should evaluate the share of risks when working with such giants. They tend to greatly inflate retail prices, while achieving maximum profit. Customer demand is down, stock is spoiled due to short shelf life, and you have returns of expired products from customers.

A good solution would be to open your own small outlet. In addition, you can provide products for sale to small stores, where, subject to a certain level of retail prices, you can get guaranteed sales of your products and low returns.

Finally

When choosing fish smoking as a business, do not forget that the basis of the enterprise should be the high quality of your products. By sticking to traditional recipes, using fruit sawdust and firewood, and purchasing high-quality and fresh raw materials, you will be able to win the trust of customers and earn a good reputation for your company. And that is the key to a successful business.

Opening of a smoke shop profitable business, which is different high profitability, from about 50%. The advantage of a business is the ability to start a new business with a relatively small investment.

Assortment of mini-smoking shop

The purpose of the smoking shop is to make a profit for the enterprise from the production of high-quality hot-smoked meat. The planned assortment includes smoked poultry meat: chicken carcasses and separate parts. Products are distinguished by taste and low calorie content. In the future, it is planned to expand the range by making smoked meats from pork and fish, to open a cold-smoking shop. This will expand the sales market, and increase the demand for products.

Competitor analysis

Initially, it is necessary to solve organizational issues and study the activities of competitors and the characteristics of the regional market. Should be considered large enterprises and small workshops engaged in the production of smoked products. The analysis examines the range, quality and price of competitors' products. It is necessary to offer the consumer products of ideal quality at a lower cost. The advantage of a small mini-workshop: opening will require less financial investment in the purchase of equipment and a minimum staff.

Choosing a room for a smokehouse

It is more profitable to rent a suitable room for a mini-workshop. It has certain requirements:

• The workshop can be located at least 300 m from harmful environmental industrial enterprises and residential areas.
• It is necessary to equip: sewerage, water supply, heating, air conditioning, ventilation, smoke traps and container washing systems.
• The rooms should have bactericidal lamps, and the floor and walls should be tiled 1.5 meters high, and painted with oil paint above.
• The fire safety shield must be located within a radius of 5 m from the location of the camera. Powder and foam fire extinguishers are required.
• Availability of signed washing baths: for poultry meat and for washing equipment.

Mandatory production requirements: work clothes of staff are changed daily, and knives must be in sheaths.

Smokehouse personnel

The CEO manages the staff. manager or Commercial Director engaged in the supply, marketing and transportation of products, as well as pricing policy enterprises. The accountant takes care of taxes, statistical reports and financial analysis. For processing products, you need to hire 2-3 workers.

Purchase of equipment for a smokehouse

To open a smoking shop, it is necessary to purchase equipment:

• Hot smoked smokehouse.
• Freezer, chest.
• Meat injector.
• Containers for meat and brine.
• Cutting table and knives.
• Stainless steel hooks.
• Chips for smoking.

Profitability of the enterprise

Production costs are associated with the purchase of raw materials and equipment, with the payment of rent for office and production premises and car rental. The amount of costs depends on the condition of the rented premises, equipment and the degree of depreciation of the car. The self-sufficiency of a mini-smoking workshop is about 5 years, which is considered an excellent indicator for starting a new business.

Video - production of smoked products

Food products are almost a goldmine for entrepreneurs of all stripes, as demand for them almost never falls. Of course, for a stable profit, the production of smoked meats must be carefully organized. Much depends on the administrative side in this matter, and therefore we will consider a fairly simple but informative business plan, as well as provide basic information about this production.

Why smoked meats?

The cost of quality and natural products supply is almost constantly growing, and therefore you do not have to worry about poor profitability of production. In addition, historically in our country it has developed so that enterprises Agriculture very rarely work on the principle of a full cycle. Simply put, they only raise animals or poultry, preferring to sell already finished products processors.

In a word, if there is a pig farm or a poultry farm nearby, you will be provided with raw materials in abundance. However, it is still better to focus on poultry farms, since the reproduction time is much shorter there, and finished raw materials will be supplied constantly.

Pork, on the other hand, (especially from small farms) will be supplied only seasonally. Thus, your production of smoked meats will greatly depend on the specifics of this particular livestock industry.

Do not forget that high-quality smoked products are stored for a long time, without requiring as much freezing equipment as in the case of frozen meat. Of course, such delicacies will tear off all local retail chains with your hands.

Another huge advantage is that the market for smoked products is not oversaturated, and the number of famous players on it can be counted on the fingers. Thus, the production of smoked meats is great idea for development own business.

Production technology and equipment

First you have to decide what kind of raw material you need to use. For example, the same wings are somewhat cheaper than the hips, but they diverge no worse. Accordingly, it is very profitable to smoke them. With pork, the situation is a little less obvious: of course, smoked ribs are excellent buyers, but bacon, which is made using this technology, is in no less demand.

Decide whether you will purchase raw materials already cleaned or whether you prefer to buy animals by live weight. In the first case, you do not have to install a bunch of additional equipment, which will save you a lot of money. If you do not particularly delve into the situation, then such a production of smoked meats seems to be more profitable.

If you look at the situation more broadly, then a cleaned beaten bird costs several times more than non-gutted carcasses. So, if you want to organize a large production with a wide range of products, you still have to go for these expenses.

For start-up entrepreneurs, an intermediate option can be advised, when a certain amount is included in the cost of production, which will allow you to save at least part of the funds that are needed to purchase the required equipment.

Please note that when plucking a bird on its own, a bunch of by-products are formed. For the same pen, there is currently a fairly steady demand, not to mention offal. In smoked form, even chicken stomachs go with a bang, so over time you will seriously win in money.

Approximate technical information

Let's look at both types of production so that you can better navigate the future needs of your own business. So, if you need to buy uncleaned carcasses of a broken bird, you can not do without buying a special machine for cleaning them from feathers. Remember that the technology of smoking meat in production provides for the maximum possible purification of raw materials.

The "scientific" name for such equipment is a defeathering machine. Its cost is from 100 thousand rubles.

Judging by foreign catalogs, such equipment is sold there for about 2.5-3 thousand dollars. The best copies reach up to 150 thousand rubles.

An equally important unit is designed to clean the legs of a slaughtered bird. This equipment can be purchased for about 120-130 thousand rubles.

Evisceration and other processing steps

At the next stage, the stomachs are removed from the birds, they are washed. All the necessary equipment can be purchased for about 230-250 thousand rubles. We recommend buying multifunctional equipment, as it is more compact and cheaper.

In case you decide to sell a completely butchered bird, you will need a cuticle remover. Its cost is also about 100 thousand rubles, or three thousand dollars.

Next comes the machine for cutting the paws, the cost of which is also a little more than 100 thousand rubles. Foreign manufacturers sell it for about 2800 euros. But a fully automatic line for cutting and processing carcasses will cost you more than 3 million rubles.

Note that this equipment will have to be purchased even if your production is aimed at using already gutted carcasses.

Smokehouses

Only after complete cleaning, products can be sent to smokehouses. Their range is huge, but the main difference is the maximum possible volume of simultaneously loaded raw materials. However, not every technology for smoking meat in production involves maximum loading volumes. The fact is that this is fraught with poor processing of raw materials.

If we talk about domestic producers, then in their assortment there are smokehouses with a load of 50 kg to one ton of meat. Moreover, a 50 kg unit will cost you about 60 thousand rubles, while the cost of the largest smokehouse is in the range of 550-600 thousand.

Quite expensive are samples of such equipment, equipped with freezing equipment, for the rapid cooling of finished smoked meats. So, the simplest thermal smoke chambers for small businesses for 50 kg in this case will already cost more than 100 thousand rubles.

You can save on manufacturing technology. There are models made of stainless steel, and there are those in which only the working surfaces are made of it. Of course, smokehouses made only from stainless steel will cost more. However, they are easier to care for, and they have a longer service life.

But it’s not worth focusing on this too much: as a rule, manufacturers are responsible for protecting work areas, and therefore even combined cameras have good longevity.

This is especially true when chicken is smoked in a smokehouse using hardwood fuel.

Secondly, the difference in cost (when compared with conventional equipment) is not so great: for large smokehouses it is about 60 thousand rubles, while a machine with a 50 kg bunker equipped with a sink can be bought only 10 thousand more expensive than your own. less functional counterpart.

Smoking technology

And now let's briefly consider the smoking process itself. There are two technologies: hot and cold smoking. The preparatory processes are the same: the carcasses are cleaned and gutted, washed, and then placed in salting baths. Of course, when buying ready-made carcasses, they only need to be salted. The concentration of salt and spices depends on the selected specifications and the specific recipe. After that, the meat goes to smoking.

If you practice cold smoking, then the process will take at least three days. The smoke temperature does not exceed 25 degrees Celsius. The resulting products are distinguished by excellent taste and very long shelf life.

With hot smoking, the temperature of the smoke in some cases approaches 70-80 degrees Celsius. The product is ready in three to four hours. As a rule, the shelf life is short. However, if you decide to organize a small production in a garage, then this technology is optimal (less cost).

Organizational matters

In the case of smoked meats, various kinds play a special role. regulations. And here the peculiarities of the domestic market of food products are manifested: since there is still no single Federal Law (which should recently replace GOST) for products of this type, each entrepreneur must independently develop specifications for smoked meats.

However, you can produce smoked products according to TI ( technological instructions). This will add to your credibility in the eyes of the inspection authorities and consumers, since in this case the products are manufactured according to well-defined regulations. Of course, in this case, smoking chicken in a smokehouse will be more expensive, but the trust of buyers will more than compensate for all losses.

You need to coordinate your creations with the local branch of Rospotrebnadzor and the Center for Standardization and Metrology.

How to develop them?

Here you have complete freedom of creativity: you can develop the regulations yourself, but it would still be better to contact a specialized company. Please note that when using the original recipe from the manufacturer from whom you purchased the equipment for the production of smoked meats, you can buy the corresponding specifications from him.

SES requirements

The premises must necessarily comply with SanPiN 2.3.6.1079-01 "Sanitary and epidemiological requirements for public catering organizations, production and turnover in them food products and food raw materials. What does it mean?

This means that the workshop must be equipped without fail with the following types of utilities: electricity supply, cold and hot water, normal system sewer drains. A forced ventilation system is required.

If you work with frozen raw materials, then you have to fulfill several other requirements. In particular, freezers must be equipped with drains for liquids, and also located away from the production room itself. In addition, in the case of the purchase of already slaughtered and non-gutted poultry, each technological stage should also be carried out in a separate workshop.

If the climate and the layout of the territory allow, then smoking installations can generally be located in the open air, protecting them from precipitation with the help of conventional sheds.

Staff

It is believed that an enterprise producing up to six tons of smoked meats per day requires approximately eight workers. A must have for every (!) working scheme food technologist. All chicken smoking technologies require the exact dosage of the necessary components, so you cannot trust all this to ordinary employees.

All other workers may not be qualified. Fund wages calculated based on the average wage in the region. Don't forget that up to 34% is spent on payments to social funds today.

Yield

Oddly enough, but it is very difficult to estimate the profitability. The range of products is very large, and its cost varies greatly. It is believed that the average profitability of the production of smoked meats is within 25%. If you have a reliable sales market, and you produce some kind of smoked guinea fowl, then the profitability of the business can exceed 250-300%.

They pay attention to the possibility of inexpensively producing high-quality food products. Smoking meat and fish is one such idea. At first glance, the smoker does not need expensive equipment, and the final product is of high cost. Good data to start. But is everything really so smooth, and will the smokehouse as a business be able to provide sufficient profit for small production? This will be discussed further.

Smoking business

Smoking is a food processing process in which the original product is exposed to the heat of smoke and preserved due to its bactericidal properties. This is a very ancient method of preparing and preserving raw meat.

But modern food industry so perverted the very idea of ​​smoking in pursuit of volumes and cheaper production that what is sold today from supermarket shelves as smoked meats has nothing to do with smoking. Most often it is a meat product - boiled, steamed and treated with liquid smoke. Of course, we are not talking about any benefits and bactericidal properties of such meat. Rather, the opposite.

The disappearance of real smoked meats from the assortment of stores gave a good message to private businesses that are ready to invest in the production of a natural and healthy product. But there are two limiters: at home, you can only produce a large number of smoked meats, and quite high, therefore, the final cost of the product is much higher than the price of a fake in a supermarket.

At the start of the implementation of the business idea of ​​​​a small smokehouse, these two features must be taken into account.

The most costly and time-consuming method of making a smoked product is cold smoking. On average, the whole process takes about a week. As a result of hot smoking, the finished product can be obtained in a few days.

Hot smoking differs from cold smoking in the process of preparing raw materials and in the temperature of the smoke. With the cold method, the temperature of the smoke is from 30 ° C to 50 ° C. The processing period is 3-5 days. When hot, the temperature is from 80 ° C to 110 ° C, and the processing time is from several minutes (for small sources) to five hours (for large pieces of meat).

The main difference between the product obtained as a result of cold smoking is longer storage, a minimum percentage of liquid, and brighter taste.

A small household can organize both hot and cold smokehouses. The choice depends on the entrepreneurial idea and market needs. If a businessman is ready to spend a lot of time, produce a really high-class product, and there is a circle of customers who are willing to pay for this quality, then you should think about a cold smokehouse for a small business. If the business is focused on the market and on the mass buyer, then a hot oil lamp is more suitable.

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Purchase of raw materials and equipment

Private smokehouses as a business operate on both wood smoke and smoke generators. The choice depends on the business model.

If an entrepreneur does not have constant access to firewood, or he does not want to increase the cost of the finished product by buying expensive wood, then you can get by with a smoke generator. This device can be purchased from manufacturers, its cost is about 2 thousand rubles, or you can make it yourself.

You can make a smoking chamber yourself or order from those craftsmen who know how to do it.

An industrial smokehouse with a built-in smoke generator and other smoking equipment costs about 500 thousand rubles. Note: subject to certain conditions, an entrepreneur can.

Today, households use equipment to generate electrostatic voltage in the chamber to increase the profitability of the smoker.

Due to the effect of such voltage, the smoking period is reduced several times. So, to obtain cold-smoked products, only 10-12 minutes are enough.

The video shows the use of an electrostatic smoker for a small business:

And another important point for opening your own smokehouse is the purchase of high-quality raw materials: pork, beef, poultry, etc.

The quality of the final product largely depends on how fresh and properly processed the meat is placed in the cabinet. Therefore, if an entrepreneur plans to engage in smoking, he must arrange direct supplies from farms where beef cattle and poultry are bred, as well as from fishing farms. The closer suppliers are to him, the better for the business.

Payback of the idea

The initial investment in a business such as a smokehouse in a garage or on a personal plot does not exceed 60 thousand rubles. For this money you can buy necessary equipment, debug it and get trained.

We give approximate calculations for a business plan for a smokehouse. For a week in a garage or in a personal plot, you can organize the processing of 10–20 kg of meat.

The average price of raw meat is about 200 rubles per kilogram. The average cost of smoked products is about 400 rubles per 1 kg. Consequently, having bought and smoked 10 kg of meat in a week, the entrepreneur will spend 2 thousand rubles. But keep in mind that during smoking, the meat loses about 15% of its weight. Consequently, about 8.5 kg of the finished product comes out of 10 kg of raw materials. The income will be 3.5 thousand rubles. Profit - 1.5 thousand rubles. Additional costs - payment for transport, fuel and electricity.

It is obvious that the mini-smoker as small business- well worth the investment. But subject to all necessary conditions: loading high-quality meat, observing technology and refusing to use chemical additives in the form of liquid smoke, etc.

It is useful to read what is necessary. Composition and cost of the line, requirements for the sausage shop.

Everything you need to get set up.

The most popular ones that can bring good profit to a novice entrepreneur

Conclusion

Smokehouse hot and / or cold smoked - profitable idea for small business. Especially when you consider that the start-up costs are relatively low, and the profitability is about 40%. The complexity of this production is that this product does not have very big market sales, and therefore the entrepreneur is unlikely to be able to reach large volumes of production.