FIELD: meat industry. SUBSTANCE: method involves preparing raw material; cooking, smoking, drying and cooling product, with 2nd grade by-products (pig's ears and tails) being used as raw material. Raw material is cooked at temperature of 80-85 C for 1-1.5 hours and salt is added during cooking in an amount of 5-7% (5-7 g per 100 g of unsalted raw material). Smoking is conducted at temperature of 40-45 C for 20-30 min. Product is further formed (sticks or straw) with following drying at temperature of 60-70 C for 1.5-2 hours to moisture content of 25-30%. EFFECT: wider range of utilization of low-grade raw material, improved consumer properties of product by processing with smoke and reduced smoking time. 2 tbl, 1 ex
