FIELD: food-processing industry. SUBSTANCE: method involves preparing raw meat of trimmed beef and fat; grinding trimmed beef; salting; slightly freezing and cutting fat; preparing farce in mixer with the use of edible salt, sodium nitrite, sand sugar, black or white cracked pepper, ground cardamom or nutmeg; subjecting sausage loafs to thermal processing including primary smoking, cooking, cooling, secondary smoking and drying; using top-grade defrosted trimmed beef and beef meat mass as raw meat of beef in the ratio of 1: (0.25-1.0); farce preparing process includes introducing top-grade ground trimmed beef, beef meat mass, sodium nitrite, sand sugar, black or white cracked pepper, ground cardamom or nutmeg; mixing for 2-5 min, with following introducing, in the process of mixing, of dosed amounts of back fat pieces while adding salt at the rate of about 3% by weight of unsalted back fat; continuing mixing process until viscous farce with uniformly distributed back fat pieces is obtained. EFFECT: increased quality and improved organoleptical properties of final product. 6 cl, 2 ex
