Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Montreal (French: viande fumée or du smoked meat), is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week, and is then hot smoked to cook through, and finally steamed to completion.
Although the preparation methods may be similar, Montreal smoked meat is cured in seasoning with more cracked peppercorns and aromatic spices, such as coriander, and significantly less sugar than New York pastrami. The meat is typically served in the form of a rye bread sandwich slathered with mustard. While some Montreal smoked meat is brine-cured like corned beef, with spices applied later, many smoked meat establishments prefer dry-curing directly with salt and spices.
Country of Origin:
Country of Origin:
How to make "Montreal-style smoked meat" (Recipe):
1 (3 to 5-pound) brisket
1 gallon water
6 ounces kosher salt
2 ounces Prague powder
2 ounces powdered dextrose
2.5 ounces plus 4 tablespoons pickling spices, divided
Rye bread, for serving
Mustard, for serving
Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.
Brine 2 days in the refrigerator.
Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices.
Place the meat in a smoker for 2 hours with maple wood chips.
Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F.
Remove from the oven, slice, and enjoy with rye bread and mustard.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.