FIELD: meat industry. SUBSTANCE: method involves preparing farce by vacuum cutting of raw meat with pH value of 5.5-5.9 comprising trimmed pork, beef and meat mass with connective and fatty tissue content corresponding to that of beef used for producing uncooked smoked sausage of respective kind; obtaining meat mass by pressing through perforated surface having openings of 2- 3 mm diameter during mechanical additional trimming of cooled first or second grade beef after manual trimming; using meat mass in an amount of 5-55% by receipt weight of beef in farce, edible salt, sodium nitrite, spice and condiment; molding sausage loafs and subjecting to thermal processing including settling, cyclic smoking in cold smoking chamber for 4-4.5 days in "smoke-air mixture supplying - air mixture supplying" mode, with total smoke-air mixture supply time making 9-11.3% of total smoking time and cycles including five smoking stages; setting temperature in cold smoking chamber from 21 C during two thirds of total smoking time to 20 C during final third part of said time; at first stage, setting relative humidity during supplying of smoke-air mixture of about 90% and during supplying of air mixture of about 93%, at second stage, increasing relative humidity by 3-6% and maintaining at this level during the whole stage, beginning from third stage, reducing relative humidity so that by the middle period of terminating stage it is up to 83%, and maintaining at said level up to the end of smoking process; drying in drying chamber for 20-26 days. EFFECT: increased quality and organoleptical and consumer properties of finished products by balanced selection of raw meat and optimal processing modes allowing lower grade raw meat to be processed to required connective and fatty tissue content corresponding to that of high-grade beef, and reduced production costs. 54 cl, 21 ex
