FIELD: meat industry. SUBSTANCE: method involves preparing raw meat material from back-lumbar muscle of hog carcasses with pH of from 5.4 to 5.89; salting with dry salting mixture comprising nitrite salt and flavor and aromatic additive; treating raw meat with dry salt mixture in massaging device and introducing therein additional bacterial preparation while continuously rotating drum of massaging device for time interval not in the excess of 4 min and rotational speed of 10-12 rev/min; providing cyclic massaging in massaging device at the ratio of massaging device drum rotation time and drum standing time at each cycle (1-3):(45-100) and at drum rotational speed of 2-5 rev/min; discharging raw meat material from massaging device and placing in saline solution comprising nitrite salt in an amount of 5.7-6.3 wt% per 100 l of saline solution for no more than 8 days at temperature not in the excess of 8 C, with saline solution being used in an amount of 45.0-55.0 wt% per 100 kg of raw meat material; pressing meat after withdrawal from saline solution and hooking; smoking by multiple sequential forced feeding into thermal chamber of air flow providing for passive smoking stage, that is, slight drying, and of smoke-air mixture providing active smoking phase, with temperature, relative humidity, air flow speed and smoke-air mixture flow speed being adjusted in accordance with weight of raw meat lumps under treatment process; upon termination of each active phase, removing used smoke-air mixture from thermal chamber and using fresh smoke-air mixture supplied from smoke generator at each subsequent active phase. Active phases are carried out at temperature of 24-32 C and smoke concentration in smoke-air mixture equal in all active smoking phases or with deviations not in the excess of plus and minus 10%. Number of phase pairs may be 4-8 and ratio of total active smoking phases time and total passive smoking phases time is 0.6-0.95. EFFECT: increased efficiency in salting and maturing processes during cyclic massaging in massaging device, optimized salting and maturing conditions, prolonged shelf life and improved organoleptical properties of resultant product. 10 cl, 2 tbl
