A production method of yak preserved meat comprises: yak raw meat is selected, injected and pickled for preparation; the processed yak raw meat is rolled and kneaded at the temperature of 3-7 DEG C, 20min interval exists in every 20min rolling and kneading, and the total rolling and kneading time is 12h; the rolled and kneaded yak raw meat is placed into a curing tank for 18-36h, is respectively dipped into 1-3g/L of nisin aqueous solution and 1-3g/L of lipase aqueous solution for 15s and 10-30min, and then is smoked for 2h in an oven at the temperature of 100 DEG C; the products are treated by vacuum packing, and is heated and sterilized at temperature of 80-121 DEG C for 30min-2h; the pickled preparation is as follows: 2000-2800g of common salt, 5-15g of sodium nitrite, 40-60g of heterogeneous vc, 800-1200g of white sugar, 3800-4200g of light soy sauce, 3700-4100g of yellow wine, 200-500g of green Chinese onion, 300-550g of fresh ginger, 80-110g of pepper, 90-120g of aniseed, 30-52gof cassia, 20-60g of common fennel, 18-30g of fructus tsaoko, 480-520g of broad bean paste and the rest of water which are prepared and selected in every 100kg of raw meat to be made into cooking liquor for stewing the materials.