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