Montreal smoked meat

Montreal Smoked Meat is a type of deli meat, made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavors over a week, is hot smoked to cook through, and finally steamed to completion.

History

The origins of Montreal smoked meat are uncertain and likely unresolvable. Some believe it to be a variation of pastrami, others believe it was brought by Romanian Jews who immigrated to Canada in the early 20th century. The most popular theory is that the recipe was brought to Montreal by a man named Benjamin Kravitz, who learned the recipe from a local farmer during his time in Lithuania.

Preparation

The preparation of Montreal smoked meat involves several steps. The brisket is first cured in a mixture of salt, black pepper, coriander, garlic, and mustard seeds. The meat is then smoked, traditionally over hardwood, such as hickory or oak. After smoking, the meat is steamed until it is tender and then sliced thinly for serving.

Serving

Montreal smoked meat is typically served on light rye bread with yellow mustard. The sandwich is traditionally served with a pickle and a side of coleslaw. It is also commonly served in Montreal's famous smoked meat poutine, a variation of the classic poutine dish.

Cultural Significance

Montreal smoked meat holds a significant place in Montreal's culinary scene. It is a staple at delis and diners throughout the city. The most famous of these is Schwartz's, a Hebrew deli that has been serving smoked meat since 1928. The popularity of Montreal smoked meat has spread beyond the city's borders, with many delis across Canada and the United States offering their own versions of the dish.

See Also

• Pastrami
• Corned beef
• List of smoked foods

‎

‎