FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of brisket rib part of hog half carcasses; salting and maturing raw meat by initially processing raw meat in massaging apparatus with dry salt mixture comprising nitrite salt and flavor additive; introducing bacterial preparation - starting culture into massaging apparatus at continuous rotation of massaging apparatus drum for about 4 min (at least 10 revolutions); providing cyclic massaging in massaging apparatus while maintaining temperature inside raw meat and in the vicinity of massaging apparatus of about 5 C, with time of each cycle being from 0.014 to 0.064 of total cycles time and ratio of drum rotation time and drum standing time being (1-3):(45-100) in each cycle at drum rotational speed of 2-5 rev/min; discharging raw meat from massaging apparatus and placing it into salt brine with nitrite salt content of 5.7-6.3% per 100 l of salt brine for about 8 days at temperature of about 8 C; using salt brine in an amount of 45.0-55.0% per 100 kg of raw meat; extracting raw meat from salt brine and tying; pressing after tying at temperature of 8-12 C initially for 45-49 hours at pressure of 0.5-0.6 MPa with following pressing for 23-25 hours at pressure of 0.7-0.9 MPa; directing brisket for thermal processing and drying. EFFECT: increased efficiency in salting and maturation processes during cyclic massaging, optimized salting and maturation mode, massaging and smoking modes, prolonged shelf life and improved quality of finished product. 10 cl, 2 tbl, 2 ex
