Saltpeter has been traditionally used as a curing agent for meat in East Nusa Tenggara Province of Indonesia. It creates a good red color for meat; however, it has carcinogen potency. Angkak (red yeast rice) may be able to replace the coloring role of saltpeter it can reduce the cholesterol of meat. This research has been designed to evaluate the effect of reducing saltpeter in combination with different concentrations of angkak on total cholesterol, nitrite content, color, and organoleptic of traditional smoked beef “Se’i”. The research has been designed using Simple Randomized Design with a 3x3 factorial pattern, i.e. Three levels of angkak (2%, 2.5%, and 3%) and saltpeter levels (100 ppm, 200 ppm, and 300 ppm). For control, a combination of 500 ppm saltpeter was only applied to Se’i. All treatments were replicated 4 times. The results show no interaction effect of treatments on total cholesterol, nitrite, Hunter value of L*, a* and b* of Se’i. Total cholesterol and lightness (L*) values of combination-treated se’i were lower than the control. The optimal values of L* (lightness) and a* (red or positive) were obtained at se’i with 200 ppm saltpeter and 2.5% angkak combination with good taste and low nitrite level (<0.25 ppm); while angkak note is still noticeable. Therefore, it is recommended to use this combination to reduce the use of saltpeter in se’i.