FIELD: meat industry. SUBSTANCE: method involves separating raw meat in the form of brisket part free of ribs with 25 wt% of layers and lumps of hog half carcasses in skin; preparing salt brine; providing at least double salting by injection with the use of multiple needle injector under pressure of 1,5•105-2,0•105 Pa at temperature inside separated raw meat material and temperature of salt brine at multiple needle injector opening ends equal to one another or differing by no more than 1 C within temperature range of 1-4 C; providing massaging in vacuum massaging apparatus at charging coefficient of 0.6-0.7 for 5-7 hours at cycled rotational speed of vacuum massaging apparatus drum of 4-6 rev/min with mechanical processing for 8-12 min and settling interval of 5-6 min in each cycle, with raw meat temperature at the end of massaging process not exceeding 6 C; discharging raw meat from vacuum massaging apparatus and holding for maturation at temperature of 0-4 C for 24-48 hours; providing thermal treatment by two-staged cooking: first stage involves cooking at temperature of 58-62 C and relative humidity of 98-99% for 55-60 min and second stage involves cooking at temperature of 74-75 C and the same relative humidity to temperature of 64-66 C inside brisket; baking brisket at temperature of 180-185 C until temperature inside brisket reaches 69-72 C; cooling cooked-baked brisket to temperature of 6-8 C inside thereof; packaging. EFFECT: improved structural-mechanical properties and functional-processing qualities of raw meat and, accordingly, increased quality and biological value of finished product, and reduced production cost. 7 cl, 2 tbl, 2 ex
