Montreal Smoked Meat is a type of kosher-style deli meat that involves curing and smoking beef brisket. It’s a time-consuming process, but the end result is deliciously worth it. Here’s a basic recipe along with some tips and tricks to help you make your own.
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Dish name: Montreal Smoked Meat
Cuisine: Canadian (Montreal)
Preparation time: 7-10 days (for curing)
Cooking time: 4-5 hours (for smoking and steaming)
Yield: Varies depending on brisket size
Ingredients:
1 whole beef brisket (5-6 pounds)
1 cup kosher salt
1 tablespoon pink curing salt (Prague Powder #1)
1/4 cup black peppercorns, crushed
1/4 cup coriander seeds, crushed
1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons smoked paprika
Water (for the brine)
Instructions:
Create a curing mix with the kosher salt, pink curing salt, and 2 tablespoons each of the crushed peppercorns and coriander seeds.
Rub the brisket with the curing mix, ensuring it is fully coated.
Place the brisket in a large plastic bag or covered container and refrigerate. Turn the meat daily for 7 to 10 days.
After the curing time, rinse the brisket under cold water to remove excess salt and the curing mixture.
Immerse the brisket in a container of clean, cold water and let it soak for 24 hours, changing the water 3-4 times.
Remove the brisket from the water and pat dry. Apply a spice rub made from the remaining peppercorns, coriander seeds, garlic powder, onion powder, and smoked paprika.
Prepare your smoker and smoke the brisket at 225°F (107°C) for 4-5 hours.
After smoking, steam the brisket for 2-3 hours until it is tender.
Slice the meat against the grain for serving.
Tips and Tricks:
Curing Time: Don't rush the curing process, as it's crucial for developing the flavor.
Spice Rub: Toast the peppercorns and coriander seeds before crushing them for a more intense flavor.
Wood Choice for Smoking: Traditionally, Montreal smoked meat is smoked with wood chips from maple or oak trees, which impart a distinctive flavor.
Steam, Don't Boil: Boiling can make the brisket tough, so be sure to steam it to finish cooking.
Slicing: Use a very sharp knife to slice the meat thin; the thinner the slices, the more tender they will feel.
Temperature Consistency: Use a reliable meat thermometer to maintain a consistent smoking temperature.
Rest the Meat: After smoking, let the brisket rest for at least 30 minutes before steaming; this allows the juices to redistribute.
Storage: If not serving immediately, the smoked meat can be refrigerated and steamed just before serving to maintain its tenderness and flavor.
Making Montreal Smoked Meat is indeed a labor of love, but the unparalleled taste of homemade smoked meat makes the process truly rewarding. Serve it piled high on rye bread with mustard, alongside a classic dill pickle. Enjoy your culinary journey to making this iconic Canadian delicacy
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