The invention discloses a method for processing cured meat, which mainly comprises the following steps: a, selecting materials, refrigerating and slitting; b, smearing spice, kneading and standing; c, cleaning; d, airing and hanging; and e, smoke curing. The method for processing the cured meat has the following characteristics: firstly, the selected spice is prepared by mixing green tea, wild pepper, anise, tsaoko, geranium, ganoderma lucidum, patchouli and cumin, the selection of the spice is scientific and the using amount is reasonable, wherein the green tea component not only can inhibit the generation of nitrite but also can inhibit the absorption of human large intestines on fat so that the cured meat reduces the burden of the human intestines and stomach caused by the fat at the same time of having unique fragrance; and secondly, the method strictly controls various process indexes during processing, and adopts active carbon to absorb benzopyrene in fume mist at a smoke curing stage so that the nitrite residue in a cured meat product is little, the benzopyrene content is low, and the cancer risk of the human body caused by the salt-cured product is further reduced.