Abstract: The modern knead-salting technique of dry-cured ham was studied by orthogonal test, in test factors salt dosage, salting time and salting method. The results showed that the modern knead-salting technique effectively enhances the permeation rate of salt on surface layer and internal moisture transfer speed. Salted for 25 days, the NaCl content in biceps femoris muscles has achieved the traditional process level of 35 days salting, and the salt dosage has been reduced 30% in comparison to the traditional process with the uniformity improved 10%. NaCl content in biceps femoris muscles is significantly and positively correlated with salting time (p<0.01)and salt dosage (p<0.05). The optimizing orthogonal test results are: 6% salt dosage for 25 days and knead- salting 4 times.

Key words: dry-cured ham, knead-salting, salt dosage