The invention discloses a preparation method of cured beef. The preparation method includes the following steps: selecting high-quality beef, performing kneading in a vacuum tumbler at a vacuum pressure of 0.06 Mpa for 20-40 minutes, taking the beef out of the vacuum tumbler, adding curing ingredients to the beef, performing kneading, then putting the beef with the curing ingredients into a sealedjar, putting the sealed jar in a refrigerator, performing curing for 12-18 days, taking the cured beef out, putting the obtained beef into a fire-cure furnace at a fire-cure temperature of 65-75 DEGC for 1-3 hours, taking the obtained beef out of the fire-cure furnace, performing natural air drying, performing fire-curing once again, taking the obtained beef out of the furnace, then putting thebeef into a natural air-drying room, performing air drying at room temperature for 15 days, putting the dried beef into an ultraviolet disinfection room, performing disinfection for 12 hours, puttingthe disinfected beef into a vacuum packaging room, setting the pressure at 0.6 Mpa, the vacuuming time at 58 seconds, the heating time at 48 seconds and the delay sealing time at 28 seconds, and performing packaging, coding and storage. The cured beef which is prepared by using the preparation method of the cured beef has the characteristics of low content of salt, good taste, health, safety, no preservatives and the like.