Smoked meats maker selling at markets

Market shoppers, local foodies, cafes wanting local bacon or ham, and online customers ordering boxes.

Sales per pack or per kilo at markets and online, plus a few wholesale accounts. Faster production cycles than long-aged salami mean quicker turnover.

• Cooking and smoking meat
• Food safety and temperature control
• Friendly customer service at a stall
• Basic costing and pricing

• Meat processing licensing can apply even for small volumes, check with your state meat or food authority
• Market stalls usually need council or market food registration, check local rules
• Public liability and product liability insurance
• Cold chain: you need reliable refrigeration for transport and the stall
• Weekend markets can be weather-dependent, so build a wholesale or online channel too

Estimates suggest startup costs are typically around $8,000 to $35,000, depending on kitchen hire, equipment, refrigeration and stall setup. Starting with a rented commercial kitchen is usually a lower-cost route than building your own curing room.

Check before you start. Meat processing licensing can apply even for small volumes, so ask your state meat or food authority. Market stalls usually need council or market food registration, and you should also check insurance requirements.

Estimates suggest monthly revenue is typically around $2,000 to $9,000, depending on how many markets you attend and whether you add wholesale or online sales. Expect to put in at least about 15 hours a week.