Meat slices were soaked in three different levels (5, 10 and 15%) of sodium chloride (NaCl), each containing (100 ppm) sodium nitrite or (400 ppm) ascorbic acid, for 30 minutes at room temperature (30^oC).  Meat slices were divided into two equal batches and subjected to sun drying or freeze drying process.  Sun dried meat samples were then grounded into powder.  Both meat samples were packed in polyethylene bags and kept in plastic container for six months at room temperature.  Untreated meat samples were used as control.  Meat samples were taken during sun drying and storage for microbiological analysis (total count, coliforms, Staphylococci, Streptococci and moulds and yeasts).  Freeze-dried meat samples were taken only during storage.  Results show that soaking meat samples in NaCl or preservatives revealed a gradual decrease in total log No/g.  Grinding process increased the number of micro organisms in sun dried meat.  5% NaCl or combined with preservative decreased slightly the bacterial Log No/g in both types of meat during processing and storage.  Meat samples treated with (10 and 15%) NaCl or preservatives inhibited bacterial growth during storage.  Combination of NaCl and preservatives showed a noticeable effect in decreasing bacterial log No/g compared to NaCl.