Montreal-style smoked meat

Montreal-style smoked meat is a type of deli meat product that originated in Montreal, Quebec, Canada. It is typically made from beef brisket, which is cured and smoked, then steamed to achieve its characteristic tenderness and flavor.

History

The origins of Montreal-style smoked meat are traced back to the Ashkenazi Jewish immigrants who arrived in Montreal from Eastern Europe in the late 19th and early 20th centuries. They brought with them traditional methods of preserving meat, which included curing and smoking. Over time, these techniques were adapted to local tastes and ingredients, resulting in the creation of a unique style of smoked meat that is now synonymous with Montreal's culinary scene.

Preparation

The preparation of Montreal-style smoked meat involves several steps. First, the beef brisket is cured in a mixture of spices, which typically includes coriander, black pepper, garlic, and mustard seeds. The cured meat is then smoked, usually over hardwood such as hickory or oak. After smoking, the meat is steamed until it becomes tender. The final product is typically served sliced thin on rye bread, often with mustard and a side of pickles.

Cultural significance

Montreal-style smoked meat holds a significant place in Montreal's food culture. It is a staple at local delis and sandwich shops, and is often featured on the menus of high-end restaurants. The popularity of this dish has also spread beyond Montreal, with smoked meat sandwiches now being a common sight at delis across Canada and the United States.

See also

• Pastrami
• Corned beef
• List of smoked foods

References

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