FIELD: meat industry. SUBSTANCE: method involves separating inner raw meat material with intramuscular fat from neck part of hog half carcasses; layering; preparing saline solution; injecting raw meat with saline solution with the use of multiple needle injector, with temperature in separated inside raw meat and temperature of saline solution at outlet ends of injector needles being equal to differing by no more than 1 C within temperature range of 1-4 C; further holding raw meat in saline solution used in an amount of 42-50% by weight of raw meat for 16-22 hours; spreading raw meat on grids for dripping of saline solution and holding raw meat for maturation for 8-10 hours at temperature of about 3 C; layering into rectangular plates with following rubbing with mixture of fresh ground garlic and cracked black pepper; providing thermal processing in hermetically sealed chamber by initial slight drying for 40-60 min at temperature of 64-66 C and relative humidity of 28-30% followed with two-staged smoking-baking: first stage involving smoking at temperature of 76-78 C and relative humidity of about 30% for 40-60 min, second stage involving baking at temperature increased up to 80-88 C and processing until temperature inside resultant pastrami reaches 68-72 C; holding pastrami at said temperature for 3-5 min; cooling pastrami. Method allows uniformity of salt distribution in volume of raw meat to be improved due to effective diffusion spreading of brine in raw meat thickness through semi- permeable raw meat barriers and yield of finished product to be increased by selecting optimal thermal processing modes. EFFECT: reduced production costs, improved quality of finished product by improved uniformity of salt distribution in volume of raw meat and intensified maturation process, improved organoleptical properties, that is, juiciness, appearance, consistency and color of finished product. 8 cl, 1 tbl, 3 ex
