FIELD: meat industry. SUBSTANCE: method involves preparing raw meat with pH value of 5.5-5.9 of top-grade trimmed beef, trimmed non-fat pork, back pork fat and meat mass with connective and fatty tissue content corresponding to that of top-grade beef; producing meat mass from manually trimmed cooled first-grade beef by mechanical trimming thereof by pressing through perforated surface having 2-3 mm sized openings; using meat mass in an amount of 5-55% by receipt weight of beef in sausage farce; cutting top-grade beef and non-fat pork into 500 g pieces; salting in mixer with the use of edible salt; holding outside mixer for 5-6 days at temperature of 0-4 C and grinding in grinder having discharge grid with 2-3 mm sized openings; slightly freezing back pork fat to temperature of from -2 C to -3 C; grinding in fat grinder into 4-5 mm sized pieces; preparing sausage farce in mixer by introducing top-grade ground beef, non-fat pork, meat mass and adding sodium nitrite, spice and condiment, ground back pork fat and adding edible salt in an amount required for meat mass and back pork fat; mixing for 8-10 min to provide uniform distribution of back pork fat and until temperature of farce is about 8 C; molding farce for obtaining sausage loafs; providing thermal processing including settling, smoking and drying of loafs; performing five-staged smoking in cold smoke chamber for 3.5-4.5 days in sequential cycles; supplying air mixture at first stage for at least 4 hours at temperature of about 26 C and relative humidity of 85%; providing smoking in "smoke-air mixture supplying - air mixture supplying" mode in each cycle, with total smoke-air mixture supplying time making 6.7-7.8% of total smoking time; beginning from second cycle of third stage, gradually reducing temperature to 18 C and maintaining at such level up to the end of smoking process; increasing relative humidity during supplying of air mixture to 93%, with following gradual reducing of relative humidity at third and fourth stages and further reducing said parameter at the end of smoking process; drying in drying chamber for 20-26 days; cooling in cooling chamber until temperature inside sausage is about 6 C; providing portion or service cutting and packing in polymeric film or bags, with following heat sealing. EFFECT: improved organoleptical properties, increased biological value of finished product due to balanced selection of raw meat and optimal selection of processing modes, and reduced production costs. 27 cl, 8 ex
