The invention relates to the technical field of bittern meat product processing, in particular to a processing method of a Chaozhou bittern meat product. The processing method comprises the followingsteps of meat selection, finishing, washing, fermentation, oozing, drying, vacuum packaging, sterilization, cooling and outer packaging. By adopting a biological fermentation pickling technology, theacidity of bittern meat is improved, a non-enzymatic browning reaction is inhibited, the reduction of the browning speed of the bittern meat product is facilitated, and the shelf life of the product is prolonged by about 3 months. By adopting the biological fermentation pickling technology, meat muscle fibers are acid-hydrolyzed, so that the tenderness of the meat is improved, the speed of brine permeating into the meat product is also increased, and the quality of the product is improved by about 20%.