Montreal-style smoked meat anyone ?

[The_Masteres]

I see many Canadian members in this forum, but never came accross any post about the famous montreal style smoked meat.

I have lived in Montreal several years ago, and I was eating almost every week at the famous Schwartz's Deli (don't miss it if you go to Montreal). Pic below.



I have found some recipes on google, but wonder if any of you guys already tried it with the weber kettle ?

[addicted-to-smoke]

Interesting, had never heard of that. Unless, I have ... ? http://www.seriouseats.com/2014/06/difference-between-pastrami-smoked-meat-katzs-schwartzs-mile-end.html

[The_Masteres]

Interesting, had never heard of that. Unless, I have ... ? http://www.seriouseats.com/2014/06/difference-between-pastrami-smoked-meat-katzs-schwartzs-mile-end.html

I think the main differences between montreal smoked meat and pastrami are the beef cut and the steaming at the end of the process making the meat much tender.

One interesting recipe below:

http://www.meatwave.com/blog/montreal-smoked-meat-recipe

Schwartz's say they have a secret recipe though for the cure and rub.

[The_Masteres]

Interesting, had never heard of that. Unless, I have ... ? http://www.seriouseats.com/2014/06/difference-between-pastrami-smoked-meat-katzs-schwartzs-mile-end.html

Just read the whole article, it appears indeed pretty close to NY Katz pastrami

[HoosierKettle]

Wait a second, is this another thing like Canadian bacon that we call ham [emoji16]


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[The_Masteres]

Wait a second, is this another thing like Canadian bacon that we call ham [emoji16]


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LOL seems like I touched the nerved-ends ... waiting for canadians views on the subject

[addicted-to-smoke]

From glancing at my own link above, it seems less like a Canadian-American convict and more like a Jew-Gentile one.

[The_Masteres]

From glancing at my own link above, it seems less like a Canadian-American convict and more like a Jew-Gentile one.

Yep that's right

Anyway, thx to your comments I could do a research on the forum which gave more pertinent results about "similar" montreal style pastrami recipes (I researched "katz") :

http://weberkettleclub.com/forums/grilling-bbqing/slown-sear-pastrami/msg203954/#msg203954

[Lightning]

I'm not really a fan of Montreal smoked meat, but when I am in Montreal, I do make a point of having at least one meal at Mr. Steer which is on St. Catherine St. at Drummond.  Not a long walk from Peel station on the Metro.  It's their burgers that I model my home made ones after.

One of my American friends ordered Canadian bacon at a diner in New Jersey years and years ago after I told him not to because I couldn't imagine a crappy diner in New Jersey getting peameal bacon right.  What he got was a circular slice of some kind of processed ham that looked like it was mostly fat.  Apparently it was pretty awful.  I got him real peameal bacon here on his next visit up and he loves it and gets it every time he visits.

[MacEggs]

Never made it … Eaten lots of it.  It's fantastic!

I have been curious about making it, but I am pretty sure that the ingredients and methods that are kept in a vault …
Being somewhat facetious, but I may not be far off-base. 

Just go with whatever info you can find on the internet and report back if you attempt making it. 

[The_Masteres]

Never made it … Eaten lots of it.  It's fantastic!

I have been curious about making it, but I am pretty sure that the ingredients and methods that are kept in a vault …
Being somewhat facetious, but I may not be far off-base. 

Just go with whatever info you can find on the internet and report back if you attempt making it. 

I will attempt for sure  And I’ll let you know how it goes.

[Schaefd2]

What is this and why am I just learning about it? That looks awesome!! I thought it was corned beef at first. Dammit I wanna cook that now.


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