To shorten the pickling time, reduce production costs, to guide the rapid bacon pickled, this study evaluated the atmospheric pressure rolling pickling, vacuum roll rubbing, pulsating vacuum roll rubbing on the quality of pork and curing rate samples including pH, marinade/meat ratio, cooking loss, shear force and salt content, with atmospheric pressure pickling as the control. The results showed: In the four kinds of pickling methods, the pH value of pork showed an increasing trend, but the difference between adjacent test points was not significant (P>0.05); pulsating vacuum roll rubbing, vacuum roll rubbing and atmospheric pressure rolling pickling the marinade/meat ratio is higher than atmospheric pressure pickling, the marinade/meat ratio of pulsating vacuum roll rubbing is the largest; The cooking loss and shear force of pulsating vacuum roll rubbing was minimal compared to the other three kinds of pickling methods; To achieved the same salt content, pulsating vacuum roll kneading for shortest time. Finally showed: Pulsating vacuum roll kneading marinated pork effect is better.