FIELD: meat industry. SUBSTANCE: method involves preparing raw meat by separating boneless pork pieces of up to 1 kg each from any part of cooled or defrosted hog half carcasses; preparing salt brine with the use of edible salt, sodium nitrate, ice-water mixture and phosphate-containing preparation; salting raw meat with salt brine by injecting with the use of multiple needle injector, with temperature of separated raw meat and temperature of salt brine at injector needle openings outlet ends being equal to one another or differing by about 1 C within temperature range of 1-4 C and with total amount of salt brine making 20-25% by weight of basic raw meat; injecting salt brine at least twice under pressure of 1,5×105-2,0×105 Pa; providing cyclic massaging of raw meat in vacuum massaging apparatus accompanied with mechanical processing and settling for about 10 hours at rotational speed of massaging apparatus drum of at least 6 rev/min and providing raw meat temperature of about 5 C; holding pork pieces for maturation at temperature of 0-4 C for about 48 hours; dusting raw meat with spice mixture for decorating thereof; looping decorated pork pieces, hanging on frames and directing into hermetically sealed thermal chamber for slight drying for 40-60 min at temperature of 64-66 C and relative humidity of 28-30%; subjecting to double-staged thermal processing in smoking-baking mode with the use of smoke-air mixture: first stage involves smoking at temperature of 76-78 C and relative humidity of about 30% for 40-60 min and second stage involves smoking at temperature of 80-88 C until temperature inside pork piece reaches 68-72 C, with following holding at temperature set in thermal chamber for 3-5 min; cooling and packaging ready pork. 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. 9 cl, 1 tbl
