Montreal smoked meat or 'strami

[herkysprings]

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!

 

[mballi3011]

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.
http://www.smokingmeatforums.com/for...ad.php?t=83593
Try that on for size it shows you the step by step to a great hunk of pastrami.

 

[fire it up]

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.

http://www.recipezaar.com/Montreal-S...andwich-112308

http://tvwbb.infopop.cc/eve/forums/a...2/m/7700083024

*I did notice that they say to use maple or birch wood for the smoke too.

 

[herkysprings]

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.