FIELD: meat industry. SUBSTANCE: method involves preparing raw meat material by separating coxofemoral part of beef half carcasses with pH value of 5.4-5.8 in the form of rectangular or oval pieces; providing salting and maturation of raw meat material by initially processing it in massaging apparatus, with dry salting mixture comprising nitrite salt and flavor additive; introducing bacterial preparation into massaging apparatus with drum of massaging apparatus continuously rotating for about 5 min at rotational speed of 10-12 rev/min; providing cyclic massaging with ratio of drum rotation time and settling time at each cycle being (1-5):(40-90) at drum rotational speed of 2-5 rev/min; discharging raw meat material from massaging apparatus into salt brine comprising 5.7-6.3 wt% of nitrite salt per 100 l of salt brine for about 8 days at temperature not in the excess of 8 C, with salt brine being used in an amount of 45.0-55.0% per 100 kg of raw meat material; withdrawing meat material from salt brine and looping, with further pressing of meat material; smoking by multiple sequential forced supplying into thermal chamber of air providing passive smoking-slight drying phase and air-smoke mixture providing active smoking phase at controlled temperature, relative humidity and air flow and air-smoke flow speed; upon termination of each active phase, removing waste air-smoke mixture from thermal chamber; using fresh air-smoke mixture from smoke generator in each subsequent active phase, with active phases being carried out at temperature of 24-32 C, smoke concentration in air-smoke mixture being equal in all active smoke phases or with deviation of plus and minus 10%, number of active and passive smoking phase pairs being equal to 4-8 and ratio of total active smoking phase time and total passive smoking phase time being 0.6-0.95. EFFECT: increased efficiency in salting, maturation and cyclic massaging by optimized salt, maturation, massaging and smoking modes, increased shelf life, improved quality of finished product and improved organoleptical properties. 10 cl, 2 tbl, 2 ex
