The experiment was conducted to establish a new method to determine the salt content in cured meat and treated the meat with different salt content as samples. Impedance, salt content and water content were measured in the experiment and the results showed that the method would be a good choice for the determination of the salt content. Result: And, there was strong relationship between the impedance and the salt content. It is possible to construct some linear model between these two parameters. It indicated that there is good correlation between the predicted salt content and impedance magnitude (R²=0.980 8)，while the root-mean-square error of prediction (RMSEP) of the data got from the verified group is 2.74%. Meanwhile, other groups showed well results. In conclusion, the application of the impedance technology for predicting the salt content has great potential to detect the salt concentration of different cured meat quickly.