FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of trimmed semi-fat and nonfat pork, side fat, top-grade trimmed beef and meat mass having connective and fatty tissue content corresponding to that of top-grade beef and produced from first-grade manually trimmed beef by grinding thereof in grinder having discharge grid with openings of 16-25 mm diameter, with following additional mechanical trimming by pressing through perforated surface with 2-3 mm sized openings, with top-grade trimmed beef, trimmed semi-fat pork and nonfat trimmed pork being used in the ratio of 1: (1.5-3.2):(3.6-6.6) for preparing meat farce; grinding top-grade trimmed beef, trimmed semi-fat pork and trimmed nonfat pork; salting said raw meat and mixing with meat mass and ground side fat, spice and condiment for obtaining meat farce; molding sausage loafs; thermal processing in general-purpose thermal chamber by using succession of operations of slight drying at temperature of 76-78 C and relative humidity of 20-25% in thermal chamber for 80-90 min; smoking with smoke-air mixture at temperature of 70-74 C for 20-30 min; providing repeated slight drying at temperature of and relative humidity corresponding to said parameters of initial slight drying process until temperature inside sausage loaf is 62- 63 C; cooking at temperature of 70-76 C, relative humidity of 98-99% until temperature inside sausage loaf is 68-72 C; cooling sausage loafs until temperature inside sausage loaf is 0-6 C. EFFECT: improved and stable functional- processing properties of ready product obtained from lower grade raw meat due to providing optimal mechanical and thermal processing modes of treating raw meat. 22 cl, 4 ex
