FIELD: meat industry. SUBSTANCE: method involves dressing bird; separating fillet from breast part of body; cutting fillet into pieces of 70-85 g weight; rubbing fillet with multicomponent salt mixture; holding in brine at temperature of 4-5 C for 20-24 hours; placing fillet on pallet to provide drainage of brine for 2-3 hours and maturing of fillet; smoking at heat-carrier temperature of 80-82 C for 6-8 hours; drying at heat-carrier temperature of 12-15 C and relative humidity of 75-78% for 1-2 days. EFFECT: increased efficiency and improved quality of product.
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