FIELD: meat industry. SUBSTANCE: method involves separating pieces of raw meat from beef or hog half carcasses with pH value of from 5.4 to 5.8; providing three-staged salting: first stage involving processing raw meat in vacuum massaging device with the use of dry salt mixture comprising nitrite salt and flavor-aromatic additive while adding bacterial preparation, with drum of said device being continuously rotated at rotational speed of 3-5 rev/min for time interval of 8-12 revolutions, second stage involving cyclic massaging of raw meat pieces in the same device for 68-76 hours with mechanical action for 1.0-2.5 min and settling for 50-65 min in each cycle at rotational speed of massaging device drum of 3-6 rev/min, and third stage involving withdrawing raw meat from said device and holding in salt brine comprising nitrite salt in an amount of 5.7-6.3 wt% 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; tying raw meat and molding at pressure variable from 0.5-0.6 MPa during first two thirds of total molding time to 0.7-0.9 MPa during terminating third part of total molding time; providing thermal processing in cold smoking chamber in drying-smoking cycles, with air being used as working agent for drying and smoke-air mixture delivered by smoke generator and fresh for each cycle being used as working agent for smoking, and with total time of processing in cold smoking chamber being 21.6-24.4 hours; moving resultant uncooked smoked product into final drying chamber with temperature of 10-12 C, relative humidity of 70-75% and air flow speed of 0.1-0.2 m/s; providing final drying for 10-24 days with following cooling until temperature inside product is about 6 C; providing portioned cutting of product at temperature of about 6 C inside it into chops of from 100 g to 1.0 kg weight; carrying out individual packaging of each chop. EFFECT: reduced cost and improved quality of finished product. 24 cl, 12 ex
