The carne-de-sol beef, characteristic product of the brazilian northeast, has no legislation to determine productive, parameters of manufacture of this product, causing a variation in sodium chloride content added in this food, having as a consequence, changes in their quality parameters. Therefore, it was intended to evaluate the impacts of the variation in the salt content in the shelf life and preference of the consumer of sun dried meat. For this purpose, flatround meat blankets (Biceps femoris) were obtained, and then salted with 2.5, 5, 7.5 and 10% of sodium chloride. Microbiological analyzes (Coliforms at 35 and 45ºC, Coagulase positive Staphylococcus, Mesophilic bacteria, Psychrotrophic bacteria and Salmonella sp.), physical analyzes (pH, Color, Water retention capacity, Cooking weight loss, Shear force and TBARS) and sensorial analysis were performed. It was observed that the increase of the sodium chloride content in the sun dried meats caused them to present a greater microbiological stability during the shelf life. However, the other meat quality characteristics, varied negatively, with increased salt content, presenting a higher weight loss after cooking and a lower water retention capacity, resulting in a meat with harder texture, loss of succulence and softness, attributes that are not appreciated by consumers. Regarding the sensorial analysis, the different salt contents did not interfere in the quality attributes analyzed, however, tasters reported that 2.5% of salt has a good acceptance and purchase intention. Being, the concentration of 2.5% of salt the ideal to guarantee qualitative attributes and food safety for elaboration of the carne-de-sol beef.