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; molding and providing thermal processing including settling of sausage loafs, smoking and drying; packing; using raw meat having pH value below 5.9, with raw meat of beef being cooled first-grade beef and meat mass with connective and fatty tissue content corresponding to that of first-grade beef, said meat mass being produced by pressing through perforated surface with 2-3 mm sized openings for additional mechanical trimming of cooled second-grade beef after manual trimming thereof and used in an amount of from 5% to 55% by receipt weight of beef in farce; freezing pork brisket to temperature of from -7 C to -9 C inside meat pieces, with following cutting thereof into pieces of size below 4 mm; grinding first-grade beef and non-fat pork in grinder having discharge grid with diameter of openings of 2-3 mm; providing thermal processing in cold smoking chamber for 4-4.5 days in sequential cycles in "smoke-air supplying - air mixture supplying" mode, with total smoke-air mixture supplying time being 9-11.3% of total smoking time and cycles forming five smoking stages, with ratio of smoke-air mixture supplying time, beginning from first stage, being 1: (3.5-4.5):(2.4-2.8):(1.5-2.5):(9.0-11.0), and ratio of air mixture supplying time being 1: (1.6-2.0): (1.0-1,4): (0.2-0.6): (1.2-1.6); drying in drying chamber for 20-26 days. EFFECT: improved quality, stable organoleptical properties of ready product by imparting qualities of higher-grade raw meat to lower-grade raw meat due to balanced selection and optimal processing of raw meat. 16 cl, 3 ex
