To protect people's health, reduce production costs, to guide the development of low-salt meat products,  bacon with different salt dosage was tested for difference of amino acid, moisture content, press loss, thiobarbituric acid (TBA), total soluble protein and sensory quality, (The amount of salt dosage is the quality of the meat’s 2%, 3%, 4%, 5%, 6% ) among them, the amount of salt used was 6% preserved bacon as the control group. The results showed: When bacon adding amount of 4% salt, the highest total amino acid is 45.35 g/100 g; When bacon adding amount of 4% and 5% salt, the moisture content and press loss are the smallest, respectively, about 31% and 32%; When bacon adding amount of 4%, 5% and 6% salt, the TBA are the smallest, respectively, about 0.25 mg/kg; The increase in salt content will promote the degradation of total soluble protein in bacon; The final result of the sensory evaluation showed a maximum weight score of 8.34 when the salt was added at 4% and 5%. Finally showed: Add 4% salt salted bacon better.