FIELD: meat industry. SUBSTANCE: method involves boning and trimming of meat, grinding and dehydrating it, preparing mincemeat with spices and lard, forming, depositing, heat-treating, and drying. Fresh meat is used for making sausage products not later than 40-50 min after slaughtering. Meat is electrically stimulated for 2-7 min followed by holding it for 3-4 h at 18-20 C. Then meat is dehydrated by vibration treatment for 60-120 min and blowing with air at 18-20 C. Salt is added at the mincemeat preparation stage. EFFECT: higher efficiency. 4 cl, 3 tbl
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