The invention provides a making method of a salted goose, and belongs to the technical field of food processing. The making method comprises the following steps of (1) slaughtering a live goose, taking out internal organs, thoroughly cleaning the slaughtered live goose, and draining the cleaned live goose; (2) completely immersing the drained fresh goose in pickling brine, applying certain pressure to the uppermost layer, and maintaining the pressure for a period of time; (3) taking out the goose from the pickling brine, performing drying under the condition of natural ventilation or in an artificial ventilation state for a certain time, and under the effect of gravity, discharging the pickling brine which is not absorbed in goose meat; (4) taking out the dried goose, performing heating inboiling brine for a certain time, taking out the heated goose, draining marinade, performing cooling to room temperature, performing sterilization, and performing packaging; and (5) reusing the pickling brine. According to the making method disclosed by the invention, an immersion type one-step marinating making method is adopted, so that the pickling time is shortened, the pickling efficiency isimproved, and material exchange between the goose meat and the marinade is promoted; and besides, the pickling brine is also reused, and the continuity of the flavor of the salted goose is guaranteed.