The residues of sodium nitrite in meat products which made of lean pork which from 120㎏ of live weight gilts were investigated. In making the meat products, sodium nitrite was added to the meat by the same way as common pressed ham making. The results obtained are as follows; 1. The optimum level of sodium nitrite for the development of the attractive cooked cured meat color(CCMC) was found to be 0.04∼0.05% of lean meat in the case of the three day curing process. 2. The dried and smoked samples had more residues of sodium nitrite and higher degree of color development than the samples which were directly boiled without the aforementioned procedures. 3. Considering that the amounts of residues of sodium nitrite are much less than the level added to lean meats, the addition of sodium nitrite now on the market may be permissible up to human. This amount of residues are far below the tolerance level 70ppm set by the Ministry of Agriculture, Korea.