The purpose of this article is to study the effect of low-sodium compound salt curing on the quality of bacon based on the traditional bacon technology in the Miaoling Mountains of Guizhou. Based on the single factor experiment, the optimal parameters of each factor were screened out, and the effect of each factor on the comprehensive score was analyzed through the response surface to optimize the low-sodium compound salt curing parameters. The optimum process was determined:the mass fraction of low sodium compound salt was 3.8%(based on 100% of raw meat mass), the curing time was 63 h and the curing temperature was 8 ℃; under this curing conditions, the comprehensive score of bacon products is 0.8156. The low-sodium compound salt-cured bacon is ruddy and shiny, and the meat is firm. The quality is no different from that of full-sodium salt bacon, and the mass fraction of sodium chloride is reduced by 37.7%, which can provide a theoretical basis for the low-sodium bacon technology in the Miaoling Mountains of Guizhou.