FIELD: meat industry. SUBSTANCE: method involves preparing farce by vacuum cutting of raw meat including trimmed beef, pork and meat mass containing connective and fatty tissue in an amount corresponding to that of beef used for production of sausage; producing meat mass by pressing through perforated surface having 2-3 mm sized openings for additional mechanical trimming of first-grade or second-grade beef after manual trimming thereof; using meat mass in an amount of 5-55% by receipt weight of beef in farce; adding edible salt, sodium nitrite, spice and condiment; molding farce for obtaining sausage loafs; providing thermal processing including settling, five-staged smoking and drying of sausage loafs; providing smoking in cold smoking chamber for 4-4.5 days in sequential 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 final third part of said time; setting relative humidity in cold smoking chamber at first stage of about 90%, increasing it by 3-6% at second stage and maintaining at such level; reducing relative humidity to 83% by the middle period of final stage and maintaining at this level up to the end of smoking process; drying in drying chamber and cooling in cooling chamber until temperature inside product is no more than 6 C; providing portioned or service cutting of ready product; packing in polymeric, for example thermoformable, film or in polymeric bags, with following heat sealing of bags or other packages. EFFECT: increased consumer and organoleptical properties of ready product, improved nutritive and biological value by balanced selection of raw meat and optimal preparing and processing modes, and reduced production costs. 65 cl
