FIELD: meat industry. SUBSTANCE: method involves cutting beef and pork into 300-600 g pieces and cutting back pork fat into 15x30 cm sized strips; freezing raw meat; preparing farce by cutting with the use of edible salt, sodium nitrite, spice and condiment; molding; thermal processing including sausage loaf settling, smoking and drying; packaging; using raw meat with pH value not in the excess of 5.9 and including first-grade meat and raw meat mass having the same content of connective and fatty tissue; producing raw meat mass by pressing through perforated surface having 2-3 mm sized openings for additional mechanical trimming of cooled second-grade beef after manual trimming, with meat mass being used in an amount of 5-55% by receipt weight of beef in farce. Pork used is of non-fat kind. Method further involves freezing back pork fat until temperature inside strips is from -8 C to -18 C; grinding first-grade beef and non-fat pork in grinder having discharge grid with 2-3 mm sized openings; grinding back pork fat for obtaining pieces of fat of size below 4 mm; preparing farce with the use of vacuum cutter; introducing into vacuum cutter ground raw meat of first-grade beef, non-fat pork and meat mass, sodium nitrite, edible salt, spice, condiment, and cognac; adding ground back pork fat and cutting in cutting mode until uniform distribution of fat pieces is achieved; obtaining farce with pH value below 5.9 and temperature of from 0 to -3 C; providing thermal processing including five-staged smoking in cold smoking chamber for 4-4.5 days in successive cycles 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 from 21 C during first two thirds of total smoking time to 20 C during terminating third part of smoking time; setting relative humidity of about 90% at smoke-air mixture supplying stage and about 93% at air mixture supplying stage; reducing relative humidity at third stage to 83% and maintaining at said level up to the end of smoking process; drying in drying chamber for 20-26 days. EFFECT: stable organoleptical properties and increased biological and nutritive value of finished product. 16 cl, 3 ex
