Montreal Smoked Meat Food, Canada

Montreal Smoked Meat Food, Canada

About Montreal Smoked Meat: Montreal Smoked Meat Food is one of the Kosher-style Deli meat which is a product made by salting and curing beef brisket with spices. The brisket absorbs flavour of the week and then get it hot smoked to cook with finally getting it steamed to complete the food item. The origin of the Montreal smoked meat is not known but with the introduction of Montreal smoked meat food one can understand that the name has got adapted by the name of Montreal, Canada. Although, not getting into The Montreal smoked meat food history this authentic food has much of the restaurant open in many cities of Canada making it a food chain.

The Montreal Smoked Meat Food which has become a super-popular dish with large number of Jewish immigrants who arrived in New York and bought this food by the name of pastrama with them. The Pastrami phenomena has engulfed the entire county and with Sanfit also promoting the recipe in American Sausage factory has made it to the Factory’s Calendar in 1894. Also, by the time Schwartz has hit the market by 1928 the serving with preservative-free briskit braised along with lots of herbs and spices made it one of the most loved food item all over Canada with smoked meat getting so much of popularity till New York and beyond.

The warm and smoked Montreal meat is sliced by hand so that it maintain its form and with the help of meat slicer it makes the meat to disintegrate. Once the hand-cut Montreal smoked meat is produced with broken beats and sliced the pieces are gathered together with commonly served food such as French fries, smoked meat poutine and Cheese curds with Bolognese sauce along with pizza.

How to make Montreal Smoked Meat: The smoked meat has these many characteristics with less of the amount of fat:

. Lean: The smoked meat is healthy but dry and is lean along with less flavorful.

.It has medium fat with popular cuts from middle of brisket.

.One of the cut between medium and fatty meat with a bit thicker is just old fashioned.

How to make Montreal Smoked Meat:


One three to five pound brisket

. 1 Gallon Water

. 6 Ounces Kosher Salt

. 2 Ounces Prague Powder

. 2 Ounces Powder Dextrose

. 2.5 Ounces plus 4 tablespoons of pickling spices

. Rye bread for serving

. Mustard for serving

Directions to cook:

. Placing 1 Brisket fat down in the pan along with completely submerging the brisket with the brine.

. Get the brine 2 days in the refrigerator.

. Remove the meat from the brine and then rub it with 4 tablespoons of pickle spices.

. Just place the meat in the smoker for 2 hours with maple wood chips.

. Remove it from the smoker and then place it in a pan with 2 cups of water. Just wrap it with aluminium foil. Then place it in the oven for 3 hours at 250 Degrees Fahrenheit.

Remove it from the oven and slice it.

. Enjoy it with rye bread and mustard for the authentic taste.