FIELD: meat industry. SUBSTANCE: method involves separating raw meat in the form of spinolumbar muscle of hog half carcass in skin with or without ribs, of 13-15 cm width, with subcutaneous lard layer of 2.0-2.5 cm thickness; preparing salt brine and salting raw meat at least twice by injection with the use of multiple-needle injector under pressure of 1,5•105-2,0•105 Pa, with temperature inside raw meat and salt brine temperature at needle opening outlet ends being equal to one another or differing by about 1 C within temperature range of 1-4 C; massaging in vacuum massaging apparatus for 5-7 hours at charging coefficient of 0.6-0.7 and cycled rotational speed of vacuum massaging apparatus drum of 4-6 rev/min with mechanical processing for 8-10 min and settling time interval of 5-6 min at each cycle and vacuum extent of 80-85%, with temperature of raw meat 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 double 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 until temperature inside brisket reaches 64-66 C; 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 and functional-processing properties of raw meat and, accordingly, increased quality and biological value of finished product, and reduced production cost. 7 cl, 2 tbl, 2 ex
