FIELD: meat industry. SUBSTANCE: method of producing smoked and baked pork product, in particular, pastrami, ham, neck, loin, brisket, involves separating raw meat from cooled or defrosted hog half carcasses; preparing salt brine with the use of edible salt, sodium nitrite, ice-water mixture and phosphate-containing preparation; salting raw meat by injecting salt brine with the use of multiple-needle injector, with temperature inside raw meat and temperature of salt brine at outlet ends of injector needles being equal to one another of differing by no more than 1 C in temperature range of 1-4 C; using salt brine for injection in an amount of 20.0-35.0% by weight of basic raw meat; injecting salt brine at least twice under pressure of from 1,5•105 Pa to 2,0•105 Pa; holding raw meat for maturation at temperature of 0-4 C for no more than 48 hours; providing thermal processing in smoking-baking mode involving slight drying in hermetically sealed thermal chamber for 40-60 min at temperature of 28-30 C and relative humidity of 28-30%, with following two-staged smoking-baking procedure including first stage of smoking at temperature of 76-78 C and relative humidity of about 30% for 40-60 min and second stage of baking with temperature increased to 80-88 C, processing until temperature inside pork is 68-72 C; holding smoked and baked pork product at temperature set inside thermal chamber for 3-5 min; cooling and packaging finished product. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, improved quality and biological value of finished product, and reduced production cost. 41 cl, 10 ex
