FIELD: meat industry. SUBSTANCE: method involves using raw meat with pH value not in the excess of 5.9, with raw beef meat comprising, apart from highest grade beef, meat mass corresponding to above beef meat with regard to weight percentage of connective and fatty tissue and produced by pressing through perforated surface with openings of from 2 to 3 mm size with mechanical trimming of first-grade cooled beef after manual trimming thereof; introducing raw meat in an amount of from 5% to 55% by receipt weight of beef in farce; additionally using pork breast with interlayers and meat lumps not in the excess of 25 wt%, with non-fat pork, pork breast and pork spine lard being used in the ratio of 1:(0.36-0.67):(1.72-2.34) and with pork breast being cut into 300-400 g slices; freezing pork breast to temperature inside slices of from -5 to -9 C and pork lard to temperature of from -8 to 118 C, followed by cutting pork breast and pork lard into at least 4 mm thick slices; grinding highest grade beef and non-fat pork in grinder having discharge grid provided with 2-3 mm sized openings; preparing farce by introducing into vacuum cutter ground highest grade beef and non-fat pork, sodium nitrite, edible salt, spices and condiments, and additionally introducing cognac; introducing meat mass and ground pork breast and spine pork lard; cutting in grinding mode to provide for uniform distribution of components and obtain farce with pH value of about 5.9 and temperature of from 0 to -3 C; performing pressing molding for imparting rectangular shape to sausage loafs; carrying out successive cycled thermal processing by smoking in cold smoking chamber for 4-4.5 days, with cycles being performed in "air- smoke mixture supply-air mixture supply" mode. EFFECT: increased quality of finished product by optimal selection of processing modes, including thermal processing modes. 17 cl, 3 ex
