montreal smoke meat

Discussion in 'Beef' started by michelcoco, Apr 2, 2013.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I don't know if it is any cheaper than your local area equipment and supplies but I have mail ordered casings, ingredients and a stuffer from www.stuffers.com in BC. They mail order across Canada and have given me good service.
     
  2. Ho!  Hell yeah.  I'm browsing the site and I just might check out the shipping costs because they seem to have things I haven't found locally.   Plus, I've been itching to make some smoke sausages (I mean go balls out, casings, spices everything...not just fatties).

    Thanks for the heads up!
    Sounds great!  I always like to chat with local smokers.  I sent you a PM a couple of days ago.  
     
  3. well disco you don't have to take a trip to montreal for smoke meat I just did the receipe from the mile end cook book

    and it is fabuless it is fantastic here is the picture.
    [​IMG]
     
  4. seen did you tried the smoke meat recipe  yet ?

                                                                                      michel
     
  5. bermster

    bermster Newbie

    Recipe looks AMAZING!!!  I was only able to get a 5 pound brisket.  Any advice on smoking/cooking/steaming times?  Any help would be great.

    Brisket finished curing.  Now sitting in bath of water getting cleaned.  I plan to smoke tomorrow morning.

    Cheers,

    Mike
     
  6. don't forget to change water every 1/2 hrs. keep in water for a minimum 3hrs.

    michel
     
  7. I have a 16lb brisket curing with this recipe in the fridge as we speak.  How come nobody posted their results?
     
  8. I have done it quit a few times. I is ridiculously good very close to shwartz smoke meat in montreal

    it is very important to rinse in water a minimum of 3hrs.and change your water every 1/2 hrs if not

    it will be very salty. excuse my spelling English is my second language.

                                                                                                                              Michel         good luck let me how it turn out
     
  9. Do you remember what wood(s) you used?
     
  10. So this is the only smoked meat recipe that I've found that cures for 11 days before smoking.  All others are 4 days.  Does anyone see any reason why I can't smoke after 9 days and get the same results?  (9 days is much more convenient for me than 11)
     
  11. maple is very good.
     
  12. If you didn't have maple what would your second choice be?
     
  13. I have a 6lb brisket flat i got at the meat auction at my favorite butcher.  got it for half price cause nobody was bidding.  just wondering if i can divide the recipe in half for the brine?

    Tried pastrami once but like the taste of montreal smoked meat better.  cant wait to try. 

    Happy Smoke!
     
  14. There is no reason why you can't scale the recipe to your size of meat. The only thing I would caution as others have stated - the quantity of Insta-cure is incorrect. The manufacturer states to use no more than 1 tsp per 5 lbs of meat. In your case with a 6 lb brisket you should use no more than 1 1/4 tsp
     
  15. att: as to be instacure #1. the measurement you have are correct.also instacure is call prague powder#1 for dry cure only.

    for wet cure use #2                 michel
     
  16. mneeley490

    mneeley490 Master of the Pit OTBS Member

    I don't believe that is correct. Cure #2 is used mainly for sausage making. Cure #1 can and should be used for dry and wet curing.
     
  17. Prague Powder #1 aka Insta Cure #1, pink curing salt, or Sel Rose is composed of 6.75% Sodium Nitrite and 93.25% Sodium Chloride. It used in the curing process to prevent botulism poisoning and to provide the characteristic flavor and red color associated with curing. Prague Powder #1 is recommended for meats that require short cures and will be cooked and eaten relatively quickly, like sausages. It is not appropriate for long cured products like hard salami.

    Recommended usage for curing is 1.1g per 500g of meat.

    Prague Powder #2 aka Insta Cure #2, pink curing salt, or Sel Rose is composed of 6.75% Sodium Nitrite, 4.00% Sodium Nitrate and 89.25% Sodium Chloride. It used in the curing process to prevent botulism poisoning and to provide the characteristic flavor and red color associated with curing. Prague Powder #2 is recommended for meats that require long (weeks to months) cures, like hard salami and country ham.

    Recommended usage for curing is 1.1g per 500g of meat.
     
    Last edited: Nov 11, 2013
  18. That's not correct.
    Cure #2 is used in long term dry curing only.

    Cure #1 is 6.25% nitrite.
    Be very careful with Sel Rose because the nitrite can vary.
    The amount you use depends on what you are curing and the method of curing.



    There are at least three commonly available Cure #2 formulations, all with different amounts of nitrite and nitrate.



    ~Martin
     
    Last edited: Nov 11, 2013
  19. So I think we can all agree that when it comes to using cures with Sodium Nitrite it's best to follow the directions set out by the manufacturer.  For example mine came from Modernist Pantry which is where I copied and pasted the ingredient list from.  Using too much Sodium Nitrite can seriously harm you.
     
  20. Most manufacturer's don't give detailed instructions for all forms of curing, some even provide erroneous information.
    It's important that everyone educate themselves on appropriate and safe cure amounts for various curing situations.



    ~Martin
     

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