To provide a process for manufacturing a smoke-treated meat processed product whose preservability, taste and yield are improved while using a conventional manufacturing apparatus without needing a special apparatus, and to provide a seasoning to be used in the process.

When a meat processed product is manufactured, raw material meat is dipped at 0-5°C for 1-15 days in a blood squeezing step or a salting step, in a seasoning liquid containing a mixture of sodium chloride, and an eatable metal salt of glycine or glycine in an amount equal to or less than the sodium chloride, the composition of the mixture being adjusted so that the pH of the whole solution becomes 7.5-10 when it is dissolved in water.