FIELD: meat industry. SUBSTANCE: method involves separating pieces of meat from beef or hog half carcasses with pH value of 5.4-5.8; providing three-staged salting of raw meat: first stage involving processing pieces of raw meat in vacuum massaging device by salt mixture comprising sodium nitrite and flavor additive and introducing bacterial preparation into vacuum massaging device with continuous rotation of massaging device drum at rotational speed of 3-5 rev/min and 8-12 rev/min, second stage involving cyclic massaging of raw meat pieces in the same vacuum massaging device for 68-76 hours with mechanical action for 1.0-2.5 min and settling for 50-60 min in each cycle at rotational speed of massaging device drum of 3-6 rev/min, third stage involving holding withdrawn raw meat for 6-8 days in salt brine comprising sodium nitrite in an amount of 5.7-6.3% per 100 l of salt brine and ice-water mixture the balance, with salt brine being used in an amount of 45-55% per 100 kg of raw meat; upon termination of holding process, looping raw meat and molding, with pressure during molding varying from 0.5-0.6 MPa during two thirds of total molding time to 0.7-0.9 MPa during terminating third part of total molding time; subjecting molded meat to thermal processing in cold smoking chamber of drying-smoking cycles, with air being used as working fluid for drying and fresh smoke-air mixture delivered from smoke generator in each cycle for smoking; providing total raw meat processing time in cold smoking chamber within the range of 21.6- 24.4 hours; placing resultant uncooked smoked product into final drying chamber at temperature of 10-12 C, relative humidity of 70-75% and air flow speed of 0.1-0.2 m/s and drying for 10-24 days; cooling until temperature inside finished product is about 6 C; providing service cutting into 0.7-10 mm thick slices in cutting machine equipped with disk cutter, with temperature inside product not exceeding 6 C, pressure applied by cutter to product being 5-7 kg/sq.cm and cutting speed of 30-50 cuttings/min; packaging in polymer film, including thermally molded film, or in polymer film bags; sealing packages. EFFECT: reduced production cost and improved quality of finished product. 34 cl
