FIELD: meat industry. SUBSTANCE: method involves preparing raw meat with pH value of 5.5-5.9 of top-grade trimmed beef, nonfat trimmed pork, hog spine lard and meat mass corresponding to top-grade beef with regard to connective and fatty tissue content and produced by pressing out manually trimmed first-grade cooled beef through perforated surface with openings of 2-3 mm diameter and providing additional mechanical trimming thereof; using meat mass in an amount of 5-55% by receipt weight of beef in sausage farce; cutting top-grade beef and nonfat pork into pieces of up to 500 g and salting said pieces in mixer while adding edible salt; holding outside mixer for 5-6 days at temperature of 0-4 C; mincing in mincer with discharge grid having openings of 2-3 mm diameter; slightly freezing hog lard to temperature of from -2 C to -3 C and grinding in lard grinder into 4-5 mm size pieces; preparing sausage farce by introducing into mixer minced top-grade beef, nonfat pork, meat mass, sodium nitrite, spices and condiments, ground spine lard, salt; mixing for 8-10 min until uniform distribution of lard is provided and temperature of sausage farce is about 8 C; molding sausage loafs and subjecting to thermal processing including settling, smoking in cold smoking chamber for 3.5-4.4 days in five smoking cycles including first cycle of supplying air mixture for at least 4 hours at temperature of about 26 C and relative humidity of 85% and other four cycles of smoking in "smoke-air mixture supplying - air mixture supplying" mode in each cycle, with total smoke-air mixture supply time being equal to 6-7.8% of total smoking time; drying in drying chamber for 20-26 days. EFFECT: increased quality and organoleptical properties by balanced selection of raw meat components and optimal processing modes, and reduced production costs. 16 cl, 3 ex
