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Recipes => Charcuterie => Topic started by: icebob on February 02, 2016, 06:23:11 PM

Title: Montreal Smoked Meat
Post by: icebob on February 02, 2016, 06:23:11 PM: Basically, it's the Montreal version of pastrami... anyone have a proven recipe to make some?
Title: Re: Montreal Smoked Meat
Post by: icebob on February 03, 2016, 07:04:57 PM: I guess I'll be the guinea pig! Just put 6.5# brisket flat in a wet brine ( water, kosher salt, cure #1, dextrose, pickling spices) until Sunday morning. Will then basically this recipe from seriouseats....

http://www.seriouseats.com/recipes/2012/02/montreal-smoked-meat-recipe.html
Title: Re: Montreal Smoked Meat
Post by: TorontoPete on February 05, 2016, 05:58:58 PM: Curious. Let me know how this turns out. I have been searching for a good Montreal smoked meat recipe.
Title: Re: Montreal Smoked Meat
Post by: SconnieQ on February 06, 2016, 01:57:53 AM: I've heard of it, but have never tasted it. Looks pretty much the same as making pastrami, except for a different spice combination for the rub. Looks like a good recipe. Will you sous vide rather than steam? Can't wait to hear how it turns out!
Title: Re: Montreal Smoked Meat
Post by: icebob on February 06, 2016, 11:50:10 AM: need to be ready for superbowl tomorrow so no sous vide this time a round.... but next one will see the water bath.
Title: Re: Montreal Smoked Meat
Post by: icebob on February 07, 2016, 09:22:06 AM: Ready for the smoker, see you back in about 6hrs...
Title: Re: Montreal Smoked Meat
Post by: TorontoPete on February 07, 2016, 12:15:29 PM: Looks like a good start
Title: Re: Montreal Smoked Meat
Post by: icebob on February 07, 2016, 01:17:44 PM: Took about 4.5hrs to get to 160f, now ready for the steaming part...
Title: Re: Montreal Smoked Meat
Post by: icebob on February 09, 2016, 10:53:26 AM: The smoked meat was good, taste was awesome but was overcooked. Meat was falling apart, had to sliced it pretty thick to have solid slices. Will have to adjust for next time. Still made some awesome sandwich on Rye bread with smoked swiss and mustard and a cold adult beverage :P
Title: Re: Montreal Smoked Meat
Post by: DivotMaker on February 09, 2016, 06:22:14 PM: I think Brian recommends 150 on pastrami. Might try that temp next time. That's where I'm going to finish mine with the SV cooker, post-smoking.