👉 You can also watch our videos here: VK https://vk.com/ijizasmoker Zen https://dzen.ru/ijiza_smoker Telegram https://t.me/smoking_tourney In the video, we will talk about the intricacies of working with a sausage syringe, a mincer (a powerful meat grinder), give the most popular recipe for Krakow sausage, and show what products can be made from piece meat. The most common question when opening a smokehouse is how much you can earn. I will answer with a simple example, which we discuss in the video. The chamber load is on average 80 kg. Let's say you smoke a partial load of 50 kg once a day. Preparation of raw materials and smoking will take 6-8 hours a day for one person. If you use the automatic chamber Izhitsa-Z115A, then 4-6 hours (while the products are being prepared, you prepare semi-finished products for loading the next day). Let's look at the example of making smoked pork meat products. We produce delicacies from piece meat and several types of artisan sausages from minced meat, which includes trimmings from pieces, lard and regular meat. The cost of one kilogram of pork today is about 250 rubles / kg. If we salt using injection, and inject 10% - then we compensate for thermal weight losses during smoking, and the percentage of losses in this case will be zero. Therefore, the cost of raw materials for us will remain 250 rubles / kg. The minimum cost of sale to the end customer, such as private buyers, cafes or restaurants, is 550 rubles / kg. More expensive pieces of smoked meat, such as shoulder or meat nut, can be sold for 700 rubles / kg. This is a priority sales area that can be promoted through friends, neighbors, social networks (Instagram). A private smoked meat shop in a busy place or by the road also works well. This way you can earn 300-450 rubles per kilogram (an average of 375 rubles). It is especially profitable to organize your own smokehouse production for a restaurant. In this case, the restaurant can open its own takeaway shop. The smoked meat shop has become an important source of income during the pandemic for many restaurants using our smokehouses, such as BIFZAVOD in St. Petersburg or Pepper in Cherepovets. Selling with high profitability, you can earn decent money even on small production volumes. And the smaller the volume, the easier it is to monitor the quality of the finished product. In fact, each smoked piece is handmade. For the specified volume, a room of 30 m2 will be enough. We calculate the payback: 1. Gross profit per month 375 rubles / kg. * 50 kg / day * 20 working days = 375,000 rubles. per month 2. Total expenses for electricity, rent and wages are 100,000 rubles. 3. Net profit will be 275,000 rubles/month. 4. The payback period of the smokehouse will be 450,000 rubles/275,000 rubles = 1.6 months. If you sell to stores, the profitability will be half as much. Stores also want to make money. But the turnover with stores can be developed faster. In this case, you need to count on additional auxiliary equipment that will allow you to cope with the increasing production volumes. The main issue is always sales. With a quality product, you guarantee that your sales volume will constantly increase. We do not promise miracles; it is difficult to immediately reach the maximum sales volume. This is the path you need to take. You need to find your client and accustom him to quality. Additional equipment that may be useful: For delicacy products: Automatic injector mi2 Vacuum massager For sausage products: Mince mixer Hydraulic sausage stuffer 2:10 Available raw materials for smoking: beef, pork, poultry, game meat, etc. 4:30 How much can you earn on 1 kg of smoked meat? 8:34 What smoked products make men squeal? 8:50 The easiest way to salt meat 25:44 When do you need a mince mixer? 27:20 Recommendations for the temperature in the workshop, the temperature of minced meat and sausage ingredients 32:27 Loading minced meat into a sausage stuffer. 33:45 Working with natural sausage casings. 39:10 Do you need a hydraulic sausage stuffer? 42:40 Make small holes in the sausage with a toothpick. Remove air, compact the minced meat, avoid bubbles with broth. 43:15 Tying Krakow sausage in a pig's belly with compaction of minced meat. 44:20 Talking about the profitability of a smokehouse. Sale either to the end customer (you need to develop your customer base) or for resale. 45:09 Tying Krakow sausage with twine. Fixing the knot. 45:47 Assortment of gourmet whole-piece products from different pieces of meat: ribs, brisket, nut from the knuckle, brisket in twine, loin, neck. 46:17 Placing the products in the Izhitsa-Z115 thermal chamber, inserting the temperature probe into the thickest piece. 46:27 The first step in hot smoking meat is heating. 48:50 Why do you need a cutter in a smokehouse? 49:39 We hang sausage in the smoking chamber 49:55 Method of laying out Ukrainian fried sausage 50:50 Details about the technology of smoking meat.