FIELD: meat industry. SUBSTANCE: method involves providing raw meat in the form of shank separated during deboning from blade of hog half carcasses in skin; 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 separated 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; performing cyclic massaging in vacuum massaging apparatus at vacuum extent of 80-85 C for 6-10 hours at rotational speed of massaging apparatus drum of 6-8 rev/min with mechanical action for 8-10 min and standing for 15-20 min in each cycle and temperature of raw meat at the end of massaging procedure of about 6 C; discharging raw meat from vacuum massaging apparatus and holding for maturation at temperature of 0-4 C for 24-48 hours; thermal processing by sequential slight drying at temperature of 64-66 C and relative humidity of 28-30% for 40-60 min, smoking at temperature of 76-78 C and relative humidity of 20-25% for 40-60 min; cooking at temperature of 74-76 C and relative humidity of 98-100% for time interval sufficient for providing temperature inside shank of 68-72 C; holding at set temperature inside shank for 5-6 min; cooling and packing smoked and cooked shank. 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
