• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Final Qview!: "Healthy" Montreal Smoked Meat

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,491
4,276
Joined Oct 31, 2012
I have made pastrami using a round roast

(http://www.smokingmeatforums.com/t/141135/inside-round-pastrami)

because I am trying to cut down on my fat and round roast has a lot less fat. It isn't the nicely fatted pastrami you see from a brisket but it was very tasty and is now the way I make pastrami. Thanks to Deb for her recipe. I found a copy of her recipe on this forum but can't find the original post. If someone knows the link, please post it and I will put it here to give her credit.

As that turned out so well, when the local grocery store had outside round on sale for an excellent price, I decided to try another favourite of mine, Montreal Smoked Meat. I based this effort on a post by Bad Santa in the following thread

http://www.smokingmeatforums.com/t/138997/montreal-smoke-meat.

However, I was going to be using a smaller cut of meat and I wanted to use Morton's Tender Quick (TQ) for my curing agent so I had to adjust the recipe.

Here is the roast I purchased.


I cut the string off the roast to spread it out. I figure it will take the dry cure better.


In making the rub, I weighed the roast at 1.87 kg (4.12 pounds). The recommended amount of TQ to use to cure solid cuts of meat is 15 grams per 500 grams of meat. That meant I needed to use 56 grams of TQ.

Listing the ingredients I used for 1.87 kg (4.12) of beef, the list is:

56 grams (2 ounces) TQ

15 ml (1 tablespoon) Kosher Salt

28 grams (1 ounce) Sugar

57 grams (2 ounces) cracked black peppercorns

28 grams (1 ounce) cracked coriander seeds

10 ml (2 teaspoons) bay leaf powder

10 ml (2 teaspoons) cloves

As the amount of TQ used is based on the piece of meat you are using, if you are using a larger or smaller piece of meat, you would have to adjust these amounts.

I rubbed as much of this mixture into the roast as it would take.


I then put the roast in a Ziploc bag and added any rub that did not stick to the roast. I will turn it twice a day for 10 days.


I will add to the thread when I take it out of the cure.

Disco
 
Last edited:

boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
7,220
640
Joined Apr 28, 2010
Looks like a great start disco.................
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,491
4,276
Joined Oct 31, 2012
 
Looks like a great start disco.................
Thanks.

I have to admit, it seemed like a lot of pepper and coriander to me but the great thing about Montreal Smoked Meat is the peppery flavour so I am keeping my fingers crossed.

Disco
 

pc farmer

Epic Pitmaster
Staff member
Administrator
OTBS Member
★ Lifetime Premier ★
14,553
3,694
Joined Feb 17, 2013
We must think alike, I just bought a corned beef to make pastrami.

If this one turns out good I will corn my own next time.

I will be watching.
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,491
4,276
Joined Oct 31, 2012
 
We must think alike, I just bought a corned beef to make pastrami.

If this one turns out good I will corn my own next time.

I will be watching.
It is definitely an experiment. I love pastrami but Montreal style smoked meat isn't as sweet and has a nice pepper taste. I only hope I even come close.

I will be jealous of your pastrami made from corned beef. I do like the texture of the brisket better but I am trying to practice girth control.

Disco
 

pc farmer

Epic Pitmaster
Staff member
Administrator
OTBS Member
★ Lifetime Premier ★
14,553
3,694
Joined Feb 17, 2013
I will make a thread on it.   LOL

You will get to see it.
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,491
4,276
Joined Oct 31, 2012
 
I will make a thread on it.   LOL

You will get to see it.
Go ahead, be cruel! Flaunt your brisket pastrami in my face!

Har! I look forward to the thread.

Disco
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
26,112
4,534
Joined Jan 6, 2011
Hey, Disco   looking good  very good       .............      Doesn't everyone know there isn't any fat or calories in BBQ.

Gary
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,491
4,276
Joined Oct 31, 2012
 
Hey, Disco   looking good  very good       .............      Doesn't everyone know there isn't any fat or calories in BBQ.

Gary
I tried to tell my wife that. The swelling is almost gone.


 
Looks like it is going to be very flavorful!
I hope so but I am afraid of it being over seasoned.

Disco
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
26,112
4,534
Joined Jan 6, 2011
Let us know how it turned out and what you are planning next

Gary
 

driedstick

Smoking Guru
OTBS Member
5,955
610
Joined Nov 3, 2011
Boy im in that looks like a great start. Hope it turns out well so I can put it on my to do list.
 

pgsmoker64

Master of the Pit
OTBS Member
Group Lead
3,409
80
Joined Apr 23, 2010
Great looking start Disco.

Keep that Q-View coming!

Bill
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,491
4,276
Joined Oct 31, 2012
 
Boy im in that looks like a great start. Hope it turns out well so I can put it on my to do list.
Sorry, I made a mistake in my subscription settings and didn't see this. I hope it comes out well too!
 
Great looking start Disco.

Keep that Q-View coming!

Bill
Thanks, Bill. It comes out of the cure today!
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,491
4,276
Joined Oct 31, 2012
After 10 days in the cure and coated with peppercorns and coriander, I took the beef out of the cure and rinsed it well.


It then went into a cold water bath for 3 hours, changing the water every 1/2 hour.


Out of the water, I patted it dry with paper towels.


I then thinned some honey with water and brushed it over the beef.


I let it sit until it got a little tacky and then rubbed it down with a mixture of 4 tablespoons of peppercorns and 2 tablespoons that I'd run through a coffee grinder to roughly grind.


Into to the fridge until tomorrow when it will get some smoke.

I love smoking. It teaches me patience.
 

pc farmer

Epic Pitmaster
Staff member
Administrator
OTBS Member
★ Lifetime Premier ★
14,553
3,694
Joined Feb 17, 2013
Oh I cant wait.     
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,491
4,276
Joined Oct 31, 2012
 
Oh I cant wait.     
That makes two of us c farmer. I love Montreal Smoked Meat more than corned beef, pastrami or pulled pork sandwiches but what the call smoked meat in the supermarkets around here tastes more like plastic meat. I really have my fingers crossed for this attempt.

Disco.
 

waywardswede

Meat Mopper
252
21
Joined Aug 5, 2013
How did I miss this? I'm in, can't wait to see how it turns out!

Oh, hang on I see why I missed it. It had 'healthy' in the title, I usually skip those posts. :-D

Glad I didn't skip this one.
 
Last edited:

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.