The invention discloses a smoking-free matsutake pickling seasoning and a processing method thereof. The processing method of the smoking-free matsutake pickling seasoning comprises the following steps: extracting osteoprotegerin from fresh livestock and poultry bones which are utilized as raw materials; performing biological enzymatic hydrolysis and Maillard orientation reaction on the extracted osteoprotegerin so as to prepare a spice for smoking and barbecuing; mixing the prepared spice for smoking and barbecuing with a smoking liquid, food spices, sweet sauce made of fermented flour and ultrafine matsutake powder; adding natural red pigment into the mixture so as to colorize the mixture; and adding erythorbic acid into the colorized mixture so as to protect the color, so that the smoking-free matsutake pickling seasoning is prepared. The seasoning is directly added into fresh meat by carrying out stirring, coating and the like. The prepared pickled meat products realize color, luster and flavor which are basically identical to traditional pickled meat products without carrying out traditional smoking process over fire; moreover, the prepared meat products are obviously reduced in sodium nitrite contents and polycyclic aromatic hydrocarbon contents, so that safety of the pickled meat products is improved.