FIELD: meat industry. SUBSTANCE: method involves preparing raw meat by separating brisket part with ribs and free of ribs, in skin or skinless, along entire length of hog half carcass with meat interlayers making up to 25%; preparing salt brine comprising edible salt, sodium nitrite and phosphate-containing preparation; salting raw meat by injecting salt brine with the use of multiple-needle injector, with temperature inside raw meat and temperature 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; cyclic massaging of raw meat in vacuum massaging apparatus for 6-10 hours at rotational speed of massaging apparatus drum of 6-8 rev/min with mechanical action for 8-12 min and standing for 4-6 min in each cycle; providing temperature of raw meat at the end of massaging procedure of from 4 C to 6 C; discharging raw meat from massaging apparatus and holding for maturation at temperature of 0-4 C for about 24 hours; molding raw meat by imparting rectangular shape thereto, with following tying and suspending to holders; thermal processing in hermetically sealed thermal chamber by succession of procedures, such as slight drying with hot air having temperature of 64-66 C and relative humidity of 28-30% for 40-60 min; smoking with smoke-air mixture having temperature of 76-78 C and relative humidity of 20-30% for 40-60 min; cooking by supplying steam into thermal chamber at temperature of 74-76 C and relative humidity of 98-99% for time interval providing temperature inside brisket of 68-72 C; performing air cooling until temperature inside brisket is 6-8 C. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality and biological value of finished product, and reduced production cost. 9 cl, 1 tbl, 2 ex
