FIELD: meat industry. SUBSTANCE: method involves preparing raw meat by separating brisket meat free of ribs from brisket-and-rib part of hog half carcasses; preparing saline solution comprising phosphate-containing preparation; salting brisket, with temperature inside separated brisket and temperature of saline solution at outlet end of multiple needle injector openings being equal or differing by no more than 1 C within the range of 1-4 C; after injection, massaging brisket in vacuum massaging apparatus for at least 8 hours, with temperature of brisket at the end of massaging process not exceeding 6 C; providing maturation of brisket outside vacuum massaging apparatus for about 24 hours; preparing farce for brisket stuffing with the use of highest-grade trimmed beef, trimmed pork comprising 30-50 wt% of adipose tissue, melange or hen eggs, dried milk, edible salt, sodium nitrite, sand sugar, ascorbic acid, baking soda; introducing into ready farce trimmed pork comprising about 10 wt% of adipose tissue, salted with the use of food grade dyes and held during maturation stage at temperature of 0-4 C for about 12 hours, as well as pistachio nut; mixing and laying farce onto laminated brisket; forming rolled meat; after forming and before smoking process, providing slight drying of obtained product in hermetically sealed thermal chamber at temperature of 64-66 C and relative humidity of 25-30% for 40-60 min; carrying out smoking at the same relative humidity and temperature of 76-79 C for 40-60 min until rolled meat surface acquires golden tint; cooking at temperature of 74-76 C until temperature in center of rolled meat reaches 68-72 C and relative humidity is 98-99%; cooling rolled meat in air at temperature of 0-4 C until temperature in center of rolled meat is about 8 C. EFFECT: improved structural-mechanical properties of raw meat and, accordingly, improved biological value of ready product, and reduced production costs. 9 cl, 2 tbl, 6 ex
