Montreal-style smoked meat
Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week. It is then hot smoked to cook through, and finally is steamed to completion. This is a variation on corned beef and is similar to pastrami.
Montreal-style smoked meat from Schwartz's in Montreal
An atypical smoked meat sandwich topped with Swiss cheese, served with coleslaw, French fries and one quarter of a pickle. Generally, the authentic version of the sandwich would not include cheese given kosher dietary restrictions on mixing meat with dairy.
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. Interest in barbecue and smoking is on the rise worldwide.
Smoked meats
17th-century diagram for a smokehouse for producing smoked meat
Smoking fish near Dakar, Sénégal
American barbecue