I went to the freezer and took out my last pack of pastrami. When I realized I didn't have any pastrami, corned beef or Montreal smoked meat left my hand started to tremble. Fortunately I had a full packer brisket in the freezer from my last trip to Edmonton.
I decided I wanted Montreal Smoked Meat this time.
I started by trimming the fat cap to what I thought was a modest level. More about that later.
Then I separated the point from the flat. I will use the point for burnt ends. I like to cure it and make Montreal Smoked Meat out of it too but I was informed by a higher power, She Who Must Be Obeyed, that it is too fatty and not good for me.
I cut the flat into 2 pieces to make it easier to fit in bags. I weighed each piece.
I mixed together my Montreal Smoked Meat dry cure. For each kilogram of beef, I use:
I repeated this with the second piece of beef.
I put the bags in the fridge for 10 days, massaging them daily.
I took the bags out and took the beef out. I knocked the peppercorns and loose spices off. You don't have to get it all off, just most of it.
I rinsed the beef under running water. Then I soaked it in cold water for 60 minutes, changing the water twice.
I dried the beef with paper towels and then put it in the fridge on a rack, uncovered, overnight to develop pellicle.
I put it in my pellet smoker at 180 F and used my A-Maze-N tube smoker with hickory pellets. I smoked it to an internal temperature of 150 F.
I let it cool, wrapped it in plastic wrap and put it in the fridge overnight to let the smoke work its way in.
The next day I put it on a rack over simmering water and covered the pan. I let it steam for 3 hours.
At this point you can use it as a hot meal but I wanted sliced meat for sandwiches so I let it cool, wrapped it and put it in the fridge overnight.
The next day I sliced it up.
I had trimmed some very lean for SWMBO.
I also did some with a modest fat layer for me.
I thought it was a perfect fat level. Apparently I was wrong. Apparently, I shouldn't be eating so much fat regardless of how good it tastes. I stand corrected.
I put the meat in vacuum sealed bags. When I want a hot sandwich, I just put the bag in boiling water for 10 to 12 minutes.
As I made my first sandwich, I felt such guilt and realized SWMBO was right. As wonderful as this perfectly marbled meat tasted great it was undoubtedly bad for me. I would have to have a second sandwich just to feel better.
The Verdict
I love Montreal Smoked Meat. It has a strong seasoning that compliments the great brisket taste. Just don't make the mistake I made. Don't leave a nice layer of fat no matter how tasty it is.
Disco
I decided I wanted Montreal Smoked Meat this time.
I started by trimming the fat cap to what I thought was a modest level. More about that later.
Then I separated the point from the flat. I will use the point for burnt ends. I like to cure it and make Montreal Smoked Meat out of it too but I was informed by a higher power, She Who Must Be Obeyed, that it is too fatty and not good for me.
I cut the flat into 2 pieces to make it easier to fit in bags. I weighed each piece.
I mixed together my Montreal Smoked Meat dry cure. For each kilogram of beef, I use:
- 3 grams of Prague powder #1
- 35 grams of Kosher salt
- 30 grams of pepper corns, roughly cracked (I use a coffee grinder)
- 15 grams sugar
- 15 grams coriander seeds, roughly cracked (I use a coffee grinder)
- 5 ml powdered bay leaf (if you can’t find powdered, run dried leaves through a coffee grinder)
- 5 ml ground cloves
- 0.05 ounces of Prague powder #1 (1/5 teaspoon)
- 0.6 ounces of Kosher salt
- 0.5 ounces of pepper corns, roughly cracked
- 0.25 ounces of sugar
- 0.25 ounces of coriander seeds, roughly cracked
- 1/2 teaspoon powdered bay leaf
- 1/2 teaspoon ground cloves
I repeated this with the second piece of beef.
I put the bags in the fridge for 10 days, massaging them daily.
I took the bags out and took the beef out. I knocked the peppercorns and loose spices off. You don't have to get it all off, just most of it.
I rinsed the beef under running water. Then I soaked it in cold water for 60 minutes, changing the water twice.
I dried the beef with paper towels and then put it in the fridge on a rack, uncovered, overnight to develop pellicle.
I put it in my pellet smoker at 180 F and used my A-Maze-N tube smoker with hickory pellets. I smoked it to an internal temperature of 150 F.
I let it cool, wrapped it in plastic wrap and put it in the fridge overnight to let the smoke work its way in.
The next day I put it on a rack over simmering water and covered the pan. I let it steam for 3 hours.
At this point you can use it as a hot meal but I wanted sliced meat for sandwiches so I let it cool, wrapped it and put it in the fridge overnight.
The next day I sliced it up.
I had trimmed some very lean for SWMBO.
I also did some with a modest fat layer for me.
I thought it was a perfect fat level. Apparently I was wrong. Apparently, I shouldn't be eating so much fat regardless of how good it tastes. I stand corrected.
I put the meat in vacuum sealed bags. When I want a hot sandwich, I just put the bag in boiling water for 10 to 12 minutes.
As I made my first sandwich, I felt such guilt and realized SWMBO was right. As wonderful as this perfectly marbled meat tasted great it was undoubtedly bad for me. I would have to have a second sandwich just to feel better.
The Verdict
I love Montreal Smoked Meat. It has a strong seasoning that compliments the great brisket taste. Just don't make the mistake I made. Don't leave a nice layer of fat no matter how tasty it is.
Disco
