FIELD: meat industry. SUBSTANCE: method involves cutting beef and pork into 300-600 g pieces and brisket into 300-400 g pieces; freezing raw meat; preparing farce by cutting with the use of edible salt, sodium nitrite, spice and condiment, fresh ground garlic; molding; providing thermal processing including settling of sausage loafs, smoking and drying; packaging. Raw meat used for producing uncooked smoked pepperoni sausage has pH value below 5.9, with raw beef being cooled first-grade beef and meat mass having connective and fatty tissue content corresponding to that of first- grade beef and produced from by pressing through perforated surface having 2-3 mm sized openings for additional mechanical trimming of cooled second-grade beef after manual trimming thereof. Meat mass is used in an amount of from 5% to 55% of receipt amount of beef in farce. Method further involves freezing pork brisket to temperature of from -5 C to -9 C inside pieces of meat; grinding frozen pork brisket into 2-4 mm sized slices; grinding first-grade beef and non-fat pork in grinder having discharge grid with 2-3 mm sized openings; introducing ground first-grade beef and non-fat pork into vacuum cutter; adding sodium nitrite, edible salt, spice and condiment, cognac, fresh ground garlic, ground pork brisket, and meat mass; cutting in cutting mode until pork brisket pieces are uniformly distributed in farce and obtaining farce with pH value below 5.9 and temperature of from 0 to -3 C; smoking in cold smoking chamber for 4-4.5 days in sequential cycles in "smoke-air mixture supplying - air mixture supplying" mode. EFFECT: improved quality, increased nutritive and organoleptical properties of ready product by balanced selection of raw meat and optimal processing modes. 16 cl, 3 ex
