Montreal Smoked Meat

[HCT]

Well I got the clod last week weighing in at 19lbs so I cut it up into 3 pieces some being larger that others. I kept a 5lb. piece out and decided to try Habs recipe for the MSM. I'll be damned if that isn't one of the best smokes I had in the SSBS. What a explosion of spices and that was after one day of mellowing, going to have a big sammich or 3 later today after I put it on the slicer. One word of caution, don't even attempt to taste it when it first finishes smoking or you'll be doing yourself an injustice  :-\, just let it mellow for a couple of days for a great tasting experience. ;D ;D
Thanks Habs for another great recipe.

[whitetailfan]

First, I have been struggling for definitions for corned beef, pastrami, and Montreal smoked meat.
Someone please seperate them for me.

Secondly, where is Hab's recipe?  Is it on Olds Recipe site or here?
I know he has a pastrami one out there I was going to try, but what I really want is a good MSM recipe.

Thanks all....

[3rensho]

Here ya go -

http://www.susanminor.org/forums/showthread.php?t=281

Tom

[Carter]

Good Question Whitetailfan,

I've often wondered what the differences are as well.  Here's some info I found at Wikipedia

Corned beef is a cut of beef (usually brisket, but sometimes round) cured or pickled in a seasoned brine. The "corn" in "corned beef" refers to the "corn" or grains of coarse salts used to cure it. The Oxford English Dictionary dates the usage of "corn," meaning "small hard particle, a grain, as of sand or salt," to 888, and the term "corned beef" to 1621.[1] The term "corned beef" can denote different styles of brine-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare. In Britain, corned beef is usually bought at the delicatessen, or may be in chilled packs or can be found in trapezoid cans, imported from South America. American corned beef is similar to Canadian smoked meat.

Smoking corned beef, usually with the addition of extra spices such as black pepper, produces a cold cut known as pastrami, or, in Canada, smoked meat.
Here's the link:  http://en.wikipedia.org/wiki/Corned_beef
Canadians (of which I am one), but more importantly Montrealers are very particular that their Smoked Meat is superior.  I tend to buy Montreal Smoked Meat over Pastrami or Corned Beef, but I've never actually done the experiment to see if there is a real difference in the taste of Pastrami over Montreal Smoked Meat.

Here's a paragraph and the thread from Wikipedia on Smoked Meat
Smoked meat is a method of preparing fish and meat which originates in prehistory. Its purpose is to preserve these protein rich foods, which would otherwise spoil quickly, for long periods of possibly lean times. There are two mechanisms for this preservation: dehydration and the antibacterial properties of absorbed smoke. In modern days, the enhanced flavor of smoked foods make it a delicacy in many cultures

Smoking of meat and fish has been with us from prehistory. Indigenous cultures around the world have used smoke during the drying of fish to drive away the flies. They soon found that the absorbed smoke acted as a preservative. Perhaps the most famous "smokers of meat" were the Caribbean natives who smoked it on a rack over a smoky fire, a setup they called "barbacoa." (Hence our barbecue.)

Famous among early smokers of meat are the Ashkenazi Jewish communities in Europe, and is often associated with other foods popularized by Jewish communities, such as bagels. In North America, outside of Montreal, "Montreal smoked meat" is referred to as pastrami which is derived from the Yiddish: פא סטראמע (pronounced pastrómeh). Both the dish and the word were brought to North America with the wave of Jewish immigration from Bessarabia and Romania in the second half of the 19th century; it is similar to roast brisket, a signature dish of the local Jewish cuisine of these regions. Smoked meat, also known as salt beef in London, is cured, spiced, and flavoured in ways similar to corned beef. Difference in meat cut and spicing mean that smoked meat's taste is different from either of these, and even varies among recipes.

http://en.wikipedia.org/wiki/Smoked_meat
Near as I can tell without experimenting, the only difference between Smoked Meat and Pastrami is Snob Value, but that may start a wave of protest.

Carter

[Habanero Smoker]

I see that Carter posted while I was writing this up.

HTC;
Thanks for the compliment.

WTF;
I'll try.

Corned beef is cured beef; usually brisket. It is usually wet brine cured, with flavorings such as pickling spices, and juniper berries. You can use commercially made corned beef for pastrami, but to me the taste is not as good.

Beef pastrami is cured beef; again generally brisket, and is best when a dry cure is used. Once it is cured, it is highly seasoned with a spicy type of rub, then smoked.

Montreal Smoked meat, there are many varieties out there. Some state to start with a cured brisket, other state never use a cure. I don't cure mine, and it comes out great. It is very similar to pastrami, but has it's own unique flavor. It is also highly seasoned, and you use it like pastrami. With the layer of bacon on top, it makes the meat taste like it has been cured.

If you use the recipe on the recipe site. I have made some modifications to the recipe since it was first posted.

1) I found that the best wine is a Merlot. I use a California Merlot. I have tries a Pinot Noir, Zinfandel and another type of red wine. So far the Merlot beats them all. I also marinade for 8-12 hours.

2) I feel the second layer of rub is crucial to the process. If you try to put it on dry, it tends to fall off. So I now make a paste out the remaining rub by adding olive oil until I get a thick paste. When you apply it, it doesn't have to go on too evenly, because it will spread itself out.

3) I've added 40 minutes more of smoking time, using oak and apple.

[Carter]

Great post Habs.  Much simpler than mine.

I love these Meats, but must admit, I find them similar in taste most of the time.  All Delicious!!

I'm going to have to get back into the Lab and start creating my own differences.

Carter