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 thermal processing including settling, smoking and drying of sausage loafs; packing; using first-grade cooled beef and meat mass with connective and fatty tissue content corresponding to that of first-grade beef and produced by pressing through perforated surface with 2-3 mm sized openings for additional mechanical trimming of second-grade cooled beef after manual trimming thereof; using meat mass in an amount of 5- 55% of receipt amount of beef in farce; additionally using back pork fat; freezing pork brisket until temperature inside pieces is from -8 C to -18 C with following cutting into pieces of about 4 mm; grinding first-grade beef and nonfat pork in grinder having 2-3 mm sized openings; preparing farce with the use of vacuum cutter by introducing ground first-grade beef, nonfat pork and meat mass, sodium nitrite, edible salt, spice and condiment, cognac, ground pork brisket and back pork fat into cutter and providing cutting in cutting mode until pork brisket, nonfat pork and back pork fat pieces are uniformly distributed and farce with pH value below 5.9 and temperature of from 0 to -3 C is produced; smoking in cold smoking chamber for 4-4.5 days in successive cycles in "smoke-air mixture supplying - air mixture supplying" mode, total smoke-air mixture supplying time being 9-11.3% of total smoking time and cycles forming five stages; setting smoke-air mixture supplying time ratio at said stages as 1:(3.5-4.5):(2.4-2.8):(1.5- 2.5): (9.0-11.0) and air mixture supplying time as 1:(1.6-2.0):(1.0-1.4):(0.2-0.6): 1.2-1.6); 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 and relative humidity of about 90% during supplying of smoke-air mixture three and about 93% during supplying of air mixture; increasing relative humidity at second stage by 3-6% and maintaining at the same level; reducing relative humidity beginning from third stage to 83% and maintaining at said level. EFFECT: increased organoleptical nutritive properties of ready product by balanced selection of raw meat and optimal processing modes. 16 cl, 3 ex
