Montreal Smoked Meat

[Smokin Soon]

dang, that looks good! I could pound down a big one of thos right about now!  ;D

[Habanero Smoker]

Nicely done.

I agree you can call what you smoke/cook in your own smoker anything your want. If it was in mine I would call it smoked corned beef. ;D

It's all "Good Eats".

[Smokey the Bear.]

I have one brining as i type this, but i am sure gettin hungry. ;D

[powrsmoker]

Damn, you trying to give Schwartz's a run for their money.  Looks awesome!!! 

[mrphilips]

hey guys - y'all are gonna hate me maybe, but in response...
Habs is right - "authentic" is argueable at best BUT, there is one thing that is being ignored here a wee bit... Montreal smoked meat (mastered in Schwartz'z and Ben's in Montreal) is made in the Jew neighborhoods by Jews in Kosher delis. there will be no bacon. not sure about the red wine... i'm not Jewish, but both adds sound delicious.

this recipe seems pretty close to "authentic" as i've seen it doine in Schwartz's - though it may actually be a pastrami or corned beef - i won't argue that, just the bacon thing.

then again, if you aren't Jewish and don't care about the Montreal-based requirements, these additions won't matter and bacon makes everything better....

[oakville smoker]

I think Shwartz should be declared a national land mark and a place to worship the godliness of MSM
There is none better

I heard they brined for 28 days...   yes 28
Seems like a long time but apparently that is the secret
I watched a show on FoodTV where they let host watch the processing  ( a guy from Montreal ) and that seemed to validate it

I have tried making this a couple of times and although edible, I could not seem to acheive the level of tenderness these guys get

Damn I need to get back to Montreal soon for a another fix

[mrphilips]

there has to be a curve...

more time, less cure/brine ingredients... results in a less "pushy" cure which peaks in it's tenderizing magic at 28 days... i also think they steam very lightly for a lot longer than 3 hours, like 8 or something.

it ain't a bbq pit, but that's slow and low.