FIELD: meat industry. SUBSTANCE: method involves cutting beef and non-fat pork into pieces of 300-600 g and spine pork lard into 15x30 cm sized strips; freezing raw meat; preparing meat farce by cutting with the use of edible salt, sodium nitrite, spices and condiments, and cognac; providing molding, thermal processing including settling sausage loafs, smoking, drying, and packing; using raw meat with pH value of about 5.9; apart from first-grade beef, using meat mass having connective and fatty tissue content corresponding to that of first-grade meat; producing meat mass by pressing through perforated surface with 2-3 mm sized openings, with second-grade cooled beef being mechanically trimmed after manual trimming; using meat mass in an amount of 5-55% by receipt weight of beef in farce; cooling spine pork lard until temperature inside lard is from -8 C to -18 C; grinding first-grade beef and non-fat pork in grinder with discharge grid having openings of 2-3 mm diameter and pork lard into about 4 mm size pieces; preparing farce in vacuum cutter by introducing ground first-grade beef, non-fat pork and meat mass, sodium nitrite, edible salt, spice, condiment, cognac, fresh ground garlic; adding ground lard and cutting until lard is uniformly distributed; obtaining farce with pH value of about 5.9 and temperature of from 0 to -3 C; providing cyclic five-staged smoking in cold smoke chamber for 4-4.5 days in "smoke-air mixture supplying - air mixture supplying" mode, with total smoke-air mixture supply time making 9-11.3% of total smoking time; setting temperature in cold smoking chamber from 21 C during first two thirds of total smoking time to 20 C during third part of said time; setting relative humidity at first stage during smoke-air mixture supplying not in the excess of 90% and during air mixture supplying not in the excess of 93%; increasing relative humidity by 3-6% at second stage and maintaining at said level during the entire stage; reducing relative humidity beginning from third stage to 83% by middle phase of terminating stage and maintaining at said level to the end of smoking procedure; drying in drying chamber for 20-26 days. EFFECT: increased quality and improved organoleptical properties of finished product. 16 cl, 3 ex
