Montreal smoked meat

Suds · January 29, 2009, 12:16:48 AM

Does anyone have a recipe for Montreal smoked meat? :)

3rensho · January 29, 2009, 12:36:48 AM

There are several threads on this subject. Just search for montreal smoked meat.

Here's one -

http://forum.bradleysmoker.com/index.php?topic=3164.0

Suds · January 29, 2009, 12:50:36 AM

Thank you very much. :)

Habanero Smoker · January 29, 2009, 02:02:48 AM

I learned that finding a Montreal Smoked Meat recipe is like finding an American Chili recipe or for that fact a Canadian Bacon recipe. There are numerous variations out there.

Some will swear it has to be cured, others will swear it should never be cured. When I looked into this, most discussions and recipes stated it should not be cured.

Here is a link to that same recipe on the recipe site:
Montreal Smoked Meat

Kummok · January 29, 2009, 08:31:46 AM

This is definitely not smoked Montreal but a nice, quicky substitute that I've used with several inexpensive cuts of beef, sliced into strips. Originally posted by NXS back in 05ish, you can find the easy recipe at: http://forum.bradleysmoker.com/index.php?topic=3684.0 It is intended to be used with a Reveo but I suspect that the ol' "marinate in a Ziplock freezer bag on the counter until product reaches room temp" method will also produce good results....

HCT · January 29, 2009, 08:40:41 AM

Suds, I used Habs recipe several time and it is killer. Enjoy!!!

Suds · January 29, 2009, 10:19:16 AM

Thanks folks. I'll give it a try once the weather warms up. :)

mrphilips · October 20, 2011, 08:28:04 AM

i realize this is an old post, but i gotta say... this isn't montreal-style smoked meat for one major reason: bacon makes it not kosher. i bet it's ab-freaking-fabulous, but not authentic.... not that that matters really, but when you live close enough to montreal to have the real stuff, you will note the difference.

Habanero Smoker · October 20, 2011, 01:13:59 PM

Quote from: mrphilips on October 20, 2011, 08:28:04 AM
i realize this is an old post, but i gotta say... this isn't montreal-style smoked meat for one major reason: bacon makes it not kosher. i bet it's ab-freaking-fabulous, but not authentic.... not that that matters really, but when you live close enough to montreal to have the real stuff, you will note the difference.

If you are referring to the recipe I posted, I never claimed it was authentic. This search was done quite a few years ago, when the "secret" of Montreal Smoked meat did not reveal many recipes. But those that did show up either had triple or double smoked bacon. At that time I found several arguements devided mainly into two groups, some stating that it should never be cured with sodium nitrite and others stating it definately has to be cured with sodium nitrite. If you do a search these days, you get a variety of recipes listed as Montreal Smoked Meat. Most of which are corned beef that is smoked.

I know that Schwartz'z and Ben's in Montreal is stated to be the best place to get some, but does that mean all Montreal Smoked Meat has to be kosher. I guess you can label this as one version.

mrphilips · October 20, 2011, 01:43:59 PM

agreed - and i didn't want to step on anything, especially what is likely an amazing recipe... bacon makes my world a happy, happy place.

i was more splitting hairs... you guys on this site have widened my eyes a huge degree and sometimes i feel like i can add a bit, even if it's just trivia (but i would hate it if i came off as a snob... that was not the intent).

i was just philosphizing... unlike pastrami and corned beef, "montreal-style smoke meat" has it's origin included right in it's name, and the kosher aspect is therefore a bit more of a sticky point than some of the other variances i see in other recipes... just trivia, really. it's like cincinati-style chili NOT being served on spaghetti... that's just chili, good as it may be. but the variations and fusions of recipes all around, i can only imagine bacon making this delight better, especially if you can't brine your brisket for 28 days....

KyNola · October 20, 2011, 06:49:10 PM

mrphillips, you pulled up 3 threads today about MSM, all of them at least a year old and this one is 2 years old. In all 3 your post was that the recipe wasn't authentic. What is your point exactly? I have never seen anyone claim that a recipe posted on this site was "authentic", no matter what the recipe was.

I'll put my money on Habs recipe every time.

mrphilips · October 20, 2011, 08:46:05 PM

nykola, i got on to MSM cause i was looking to the good folks on this forum for recipes, as i wanted to make it.
sorry if they were old, but i'm using this as a resource as must have missed the bandwagon before i got my smoker.

i also stated that i suspect Habs recipe was fantastic, and gave it full credit.
i appologized if i came off as a snob, and re-stated my intent to point out one ingredient of questionable "authenticity".

i also attempted to downplay the importance of authenticity: "splitting-hairs", 'philosophizing", etc... and complimented everyone on their use of variations.
the one point i was making is stated below, and if you don't find it of interest, please discard it - it's not important at all.

honestly, i'm pretty sure my last post was clear. sorry you felt the need to confront it. i was just chatting with those who like to discuss these things, but feel free to disagree if you like

mrphilips · October 20, 2011, 08:52:41 PM

(dude, i'm only here to enjoy the past-time, not tick anyone off... sorry if you got the itch from my sweater)

Habanero Smoker · October 21, 2011, 02:08:24 AM

The recipe is not mine but one form grill master and Canadian Foodnetwork host Rob Rainford, so no itch from your sweater; besides were are not that close. :) I think that everyone should reread, not call it a confrontation, but a discussion of a recipe.

I don't mind discussing differences in recipes, but I've observed over time that occasionally people get to passionate about recipes, I'm not one of them. I've learned a while back there are a thousand variations of an "authentic" recipe, especially when I was researching pastrami. Even within a region where the "authentic" food was first produced you get many variations. Take your example of Cincinnati Chili, the spaghetti remains constant but the ingredients of the chili may vary.

Because of the above stated reason, I wasn't going to ask a follow up to your post, but not knowing that much about Montreal meat I need more clarification. I asked you a questioned that you did not answer. Does all Montreal Meat have to be kosher? I know that from the name where it is originally claimed to come from. Also I know Schwartz's and Ben's in Montreal is stated to serve some of the best. I know that particular deli is Jewish, but does that mean because it is served at that one Jewish deli that makes all Montreal Meat is kosher?

kinyo · October 21, 2011, 04:33:05 AM

Being from Montreal myself, I want to confirm that Shwartz's makes the best smoked meat in Montreal! Also Ben's has close a couple of year ago. In my opinion, Ben's smoked meat was really not as good as Shwartz's (but that is just my opinion).