FIELD: meat industry. SUBSTANCE: method involves providing raw meat with pH value of 5.4-5.8 in the form of shank separated during deboning operation from blade of hog half carcasses in skin; preparing dry salt mixture comprising nitrite salt and flavor additive; salting raw meat by charging raw meat and dry mixture into massaging apparatus and adding bacterial preparation; processing raw meat at continuous rotation of massaging apparatus drum for about 4 min during 10-12 revolutions; cyclic massaging while maintaining temperature inside raw meat and temperature in the vicinity of massaging apparatus at the level not exceeding 5 C, with time of each cycle making 0.015-0.065 of total cyclic massaging time and massaging apparatus drum rotation time and standing time ratio being (1-3):(45-100) at drum rotational speed of 2-5 rev/min; discharging raw meat from drum and placing into salt brine containing 5.7-6.3 wt% of nitrite salt per 100 l of salt brine for about 8 days and holding for maturation at temperature below 8 C, with salt brine being used in an amount of 45.0-55.0 wt% per 100 kg of raw meat; extracting raw meat from salt brine; tying and pressing at temperature of 8-12 C for 45-49 hours initially under pressure of 0.5-0.6 MPa with following pressing for 23-25 hours under pressure of 0.7-0.9 MPa; directing raw meat for thermal processing and drying. EFFECT: increased efficiency of salting and maturation processes during massaging, optimized salting and maturation, massaging and smoking modes, prolonged shelf life and improved quality of finished product. 9 cl, 2 tbl, 2 ex
