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Montreal smoked meat or 'strami

post #1 of 5
Thread Starter 
Anybody got a recipe for Montreal smoked meat?

I mean the cure / brine and rub? I've been looking everywhere but I can't find one. I recently had some and now I must make it!

Either that or a step by step for pastrami, cure and rub. I'm looking for a nice peppery rub, I got a spice grinder too.

Thanks for the help!

EDIT: I think the Dude has done a bunch of stramis and we all love them. I think he should put together a nice big post and get it Stickied :D Or somebody should!
post #2 of 5
I just googled this. I don't know if it's what you were looking for but at least the basic ingredients are there. Good luck and keep us posted.


  • 1 (3 to 5-pound) brisket

  • 1 gallon water
  • 6 ounces kosher salt
  • 2 ounces Prague powder
  • 2 ounces powdered dextrose
  • 2.5 ounces plus 4 tablespoons pickling spices, divided
  • Rye bread, for serving
  • Mustard, for serving

Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.
Brine 2 days in the refrigerator.
Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices.
Place the meat in a smoker for 2 hours with maple wood chips.
Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F.
Remove from the oven, slice, and enjoy with rye bread and mustard.
post #3 of 5
That recipe that Bassman has looks pretty good and it's close to the one I have used for my own corned beef. But there is another tutiral about a from scratch corned beef and then pastrami that rivet did and I get it right now.
Try that on for size it shows you the step by step to a great hunk of pastrami.
post #4 of 5
Seems to be one of those things that isn't as easy to Google as you would think.
The recipe Bassman gave you seemed to be the most common one I came across.
Lots of folks just say do pastrami, it's pretty much the same thing but I was actually able to find 2 additional recipes for you to look at.

*I did notice that they say to use maple or birch wood for the smoke too.
post #5 of 5
Thread Starter 
Yeah the Montreal recipes are hard to figure out. There seems to be 3 different ways to prep the meat. I've tasted it and I know its got a bit different flavour.

Any hints / tips on meat injection? Especially following Rivets recipe? I've never done that before but I think that technique looks good, inject the cure, rub then vaccu-seal for 7 days.
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