FIELD: meat industry. SUBSTANCE: method involves cutting pork into pieces of 300-600 g; preparing farce by cutting with the use of edible salt, sodium nitrite, spice, condiment, and cognac; providing molding, thermal processing including settling, smoking, drying and packing of sausage loafs; using raw meat with pH value of about 5.9; using cooled non-fat pork and 25-50 wt% of semi-fat pork in the form of frozen blocks of trimmed meat, with remaining semi-fat pork being in cooled state; grinding frozen semi-fat pork blocks in block grinder to produce chipped pork; grinding cooled pork in grinder with diameter of discharge grid openings of 2-3 mm; preparing farce in vacuum cutter; introducing pork ground in block grinder, edible salt, sodium nitrite, spice, condiment, and cognac; grinding pork in grinder and cutting until components are uniformly distributed in mass for producing farce with pH value of about 5.9 and temperature of from 0 C to -3 C; providing thermal processing including cyclic five-staged smoking in cold smoking chamber for 4-4.5 days in "smoke-air mixture supply-air mixture supply" mode, with total smoke-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 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 by 3-6% at second stage and maintaining it during the entire stage; reducing relative humidity beginning from third stage to 83% by middle phase of terminating stage and maintaining it at said level up to the end of smoking procedure; drying in drying chamber for 20-26 days. EFFECT: increased quality, improved organoleptical properties and prolonged shelf life of finished product by optimized selection of processing modes in accordance with kind of raw meat used. 16 cl
