FIELD: meat industry. SUBSTANCE: method involves cutting beef and pork into pieces of 300-600 g; freezing raw meat; preparing farce by cutting with the use of edible salt, sodium nitrite, spices, and condiments; providing molding and thermal processing including settling, smoking and drying of sausage loaf; packing; using raw meat with pH value of about 5.9, with raw beef meat used being top-grade beef and meat mass with connective and fatty tissue content corresponding to that of top-grade beef; producing meat mass by pressing through perforated surface with 2-3 mm sized openings, with cooled top-grade beef being mechanically trimmed after manual trimming; using meat mass in an amount of 5-55% by receipt weight of beef in farce; freezing fat pork until temperature inside pieces is from -5 C to -9 C; cutting frozen fat pork in block cutter for producing frozen meat chip; grinding top-grade beef and non-fat pork in grinder with 2-3 mm diameter of discharge grid openings; preparing farce in vacuum cutter by introducing frozen fat pork chip, ground top-grade beef and non-fat pork, edible salt, sodium nitrite, spices, condiments, and meat mass; cutting until components are uniformly distributed in farce; obtaining farce with pH value of about 5.9 and temperature of from 0 to -3 C; providing thermal processing including five-staged 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 supplying time making 9-11.3% of total smoking time; setting temperature in cold smoking chamber of 21 C during two thirds of total smoking time and 20 C during terminating third part of smoking time; setting relative humidity at first stage not in the excess of 90% during supplying of smoke-air mixture and not in the excess of 93% during supplying of air mixture; increasing relative humidity by 3-6% at second stage and maintaining set value during the entire stage; beginning from third stage, reducing relative humidity up to 83% by the middle phase of terminating stage and maintaining it at said level; drying in drying chamber for 20-26 days. EFFECT: increased nutritive value, stable organoleptical properties and improved quality of finished product. 15 cl
