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Montreal Smoked Meat Step by Step Qview Bomb - Page 3

post #41 of 53

You're killing me with these great recipes and your photography skills enhance your food 10 fold.....   awesome stuff Disco....

 

 

 

post #42 of 53
Thread Starter 
Quote:
Originally Posted by JC1947 View Post
 

That sammy looks finer than frogs hair!:drool 


And you are kinder than Santa!

 

Disco

post #43 of 53

Great post Disco! 

 

I have a question:

 

do you have an opinion between Morton's tenderquick and instacure #2? Can I use equal amounts?

 

my previous attempts of Montreal Smoked meat have finished too salty...

 

TIA

 

James

post #44 of 53

I joined this forum for smoking advice like that....Can't wait to give it a try for when our friends from Montreal visit this summer!

 

Thanks for sharing!  

post #45 of 53
Thread Starter 
Quote:
Originally Posted by Jamesamw View Post
 

Great post Disco! 

 

I have a question:

 

do you have an opinion between Morton's tenderquick and instacure #2? Can I use equal amounts?

 

my previous attempts of Montreal Smoked meat have finished too salty...

 

TIA

 

James

NO! You can NOT use Instacure #2 to replace tenderquick. they have different amount of nitrates and nitrites. Tenderquick has sodium nitrites and nitrates and salt. Instacure #2 only has nitrates and the nitrites are critical for shorter term cures.

 

You could make this with Instacure #1. Use 3 grams of Instacure #1 per kilogram and 36 grams of kosher salt. If you prefer pounds and ounces, use 0.048 ounces by weight of Instacure #1 per pound and 0.58 ounces of kosher salt.

 

Instacure #2 is used for long curing processes like salami.

 

Get back to me if you have any questions.

Quote:
Originally Posted by scottpatch View Post
 

I joined this forum for smoking advice like that....Can't wait to give it a try for when our friends from Montreal visit this summer!

 

Thanks for sharing!  

I hope they like it!

post #46 of 53
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post
 

You're killing me with these great recipes and your photography skills enhance your food 10 fold.....   awesome stuff Disco....

 

 

 

Dang, I missed your kindness until someone asked me a question on this, Dave. I am so sorry. I really appreciate the compliment.

post #47 of 53

Sorry he!!...   It's gonna take a care package from your larder to get me to believe that !!!  Should I pick the products I would like sent this direction ??   Get me a list....  

 

I'm feeling better already just lusting over your fabulous entrees....

 

OK, OK...  apology accepted my canuck amigo.... 

post #48 of 53
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post
 

Sorry he!!...   It's gonna take a care package from your larder to get me to believe that !!!  Should I pick the products I would like sent this direction ??   Get me a list....  

 

I'm feeling better already just lusting over your fabulous entrees....

 

OK, OK...  apology accepted my canuck amigo.... 

Har. If I thought I could get it by Customs, I'd give it a go.

post #49 of 53

I keep coming back to this post.  Its crazy good. It the best sammie post on the site. B

post #50 of 53
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

I keep coming back to this post.  Its crazy good. It the best sammie post on the site. B

I'm blushing!

post #51 of 53

I'd like to give Disco a Big Hearty "THANK YOU!!!" for this post. this was my 5th attempt for making Montreal Smoked Meat and this was, by-far-and -away, the best to date. I followed Disco's recipe to the T and it came out spectacular! I know great Montreal smoked meat. I lived in Montreal until 13 Y.O and one of my fondest memories was going to Schwartz's for a couple of smoked meat sandwiches with my father. I'm back in Montreal once a year visiting family and I always stop by Schwartz's...

 

 

 

 

 

post #52 of 53
Thread Starter 
Quote:
Originally Posted by Jamesamw View Post
 

I'd like to give Disco a Big Hearty "THANK YOU!!!" for this post. this was my 5th attempt for making Montreal Smoked Meat and this was, by-far-and -away, the best to date. I followed Disco's recipe to the T and it came out spectacular! I know great Montreal smoked meat. I lived in Montreal until 13 Y.O and one of my fondest memories was going to Schwartz's for a couple of smoked meat sandwiches with my father. I'm back in Montreal once a year visiting family and I always stop by Schwartz's...

 

 

 

 

 

Smoked meat and eggs? Brilliant! I never thought of it.

 

Thanks for your kind words. It took a few times to get to this recipe and I am glad you like it. I must say, the finished product looks great!

 

Sadly I am out and I am having a difficulty finding a brisket. Sigh.

 

Next time you go to Schwartzs, think of the old fat guy in the mountains while eating that wonderful meat.

 

Thanks again for your generosity.

 

Disco.

post #53 of 53
Quote

Next time you go to Schwartzs, think of the old fat guy in the mountains while eating that wonderful meat.

 

Disco.

 

As far as I'm concerned, you're already immortalized in the smoked meat hall of fame! Not only will I remember you at my subsequent trips to Schwartz's, but also every other time I follow your recipe. which will be again in a couple of weeks!

 

p.s. Happy Canada Day!

 

James

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