FIELD: meat industry. SUBSTANCE: method involves cutting pork into 300-600 g pieces; preparing farce by cutting with the use of edible salt, sodium nitrite, spice, condiment, and cognac; molding farce for obtaining sausage loafs; providing thermal processing including settling, five-staged smoking and drying of loafs; packaging; using raw meat with pH value not in the excess of 5.9; using non-fat pork in cooled state and 25-50 wt% of semi-fat pork in the form of frozen blocks of trimmed meat and remaining part of semi-fat meat in cooled state; grinding semi-fat pork in the form of frozen blocks in grinder having discharge grid with openings of 2-3 mm diameter; preparing farce by introducing into vacuum grinder pork ground in block grinder, edible salt, sodium nitrite, spice, condiment, and cognac, with following adding of pork ground in grinder; cutting in cutting mode until uniform distribution of components in farce mass and obtaining farce with pH value of about 5.9 and temperature of from 0 to -3 C; providing thermal processing 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 of 21 C in cold smoking chamber during two thirds of total smoking time and relative humidity of about 93% at first smoking stage; increasing relative humidity by 3-6% at second smoking stage and maintaining at this level for the whole stage; reducing relative humidity to 83% beginning from third stage and maintaining at this level up to the end of smoking process; drying in drying chamber for 20-26 days; cooling in cooling chamber until temperature inside sausage loaf not in the excess of 6 C; providing portion or service cutting with following packaging in polymeric film, including thermoformable film, or in polymeric bags; heat sealing of packages. Method enables uniform penetration into loafs of some smoke fractions imparting pleasant flavor, aroma and color, as well as increased storage resistance due to high bactericidal properties. EFFECT: improved organoleptical properties of ready product due to balanced selection of raw frozen and cooled pork and optimal processing modes causing improvement of heat-mass transfer and moisture exchange processes. 27 cl, 8 ex
