FIELD: meat industry. SUBSTANCE: method involves separating raw meat from hog half carcasses; preparing salt brine comprising edible salt, sodium nitrite, ice-water mixture, and phosphate-containing preparation; salting raw meat including injecting salt brine with the use of multiple- needle injector, with temperature inside raw meat and temperature of salt brine at injector needle outlet ends being equal to one another or differing by no more than 1 C within temperature range of 1-4 C and with salt brine being used in an amount of 20.0-35.0% by weight of basic raw meat; introducing salt brine at least twice under pressure of 1,5•105-2,0•105 Pa; providing thermal processing of salted raw meat with air-smoke mixture in hermetically sealed thermal chamber by slight drying for 40-60 min at temperature of 64-66 C and relative humidity of 28-30%; smoking at temperature of 76- 78 C and relative humidity of about 30% for 40-60 min; baking at temperature of 80-88 C until temperature inside product is 68-72 C; cooling finished product to temperature of about 10 C; performing portioned cutting of finished product at temperature inside product of about 6 C into slices of 100 g to 1.0 kg weight; packing each slice of pastrami and breast in individual package. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, as a result, increased quality and biological value of finished product and reduced production cost. 20 cl, 5 ex
