FIELD: meat industry. SUBSTANCE: method involves separating pieces of raw meat from hog half carcasses with temperature inside hip and shoulder parts of 3-4 C, with separated meat parts corresponding to kind of product to be obtained and having pH value of 5.4-5.8; providing three-staged salting: first stage involving mixing raw meat with sodium nitrite, flavor additive and bacterial preparation in vacuum massaging device at continuous rotation of massaging device drum for about 4 min at rotational speed of 10-12 rev/min, second stage involving cyclic massaging provided by rotation of drum and settling in each cycle, with duration of each cycle making 0.010-0.067 of total cycle time and ratio of massaging device drum rotation time and settling time being (1-3):(45-100); third stage involving withdrawal of raw meat from vacuum massaging device and holding it in salt brine for about 8 days at temperature of about 8 C; looping raw meat and molding at temperature of 8-12 C under pressure of 0.5-0.9 MPa for no more than 75 hours; suspending on holders and directing on frames to thermal chamber for thermal processing, with temperature, relative humidity and flow speed of working fluid being regulated depending on kinds of separated raw meat, their weight and surface layer state; thermal processing involving "slight drying-smoking" mode in each cycle, with air being used as working fluid for slight drying and smoke-air mixture for smoking; providing smoke concentration equal for all cycles or deviating by no more than plus and minus 10%; upon terminating of smoking process in each cycle, removing waste smoke-air mixture from thermal chamber and using in each subsequent cycle fresh smoke-air mixture delivered from smoke generator, with number of cycles being from 4 to 8 and ratio of total smoking time and total slight drying time being 0.6-0.95; upon termination of thermal processing, drying resultant product in drying chamber for 10-24 days at temperature of 10-12 C, relative humidity of 70-75% and air flow speed of 0.1-0.2 m/s. EFFECT: improved quality of uncooked smoked product and prolonged shelf life due to optimized salting, massaging, thermal processing and drying processes. 22 cl, 2 tbl, 7 ex
