Montreal-style smoked meat

Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Montreal (French: viande fumee or du smoked meat), 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, and is then hot smoked to cook through, and finally steamed to completion.Although the preparation methods may be similar, Montreal smoked meat is cured in seasoning with more cracked peppercorns and aromatic spices, such as coriander, and significantly less sugar than New York pastrami. The meat is typically served in the form of a rye bread sandwich slathered with mustard. While some Montreal smoked meat is brine-cured like corned beef, with spices applied later, many smoked meat establishments prefer dry-curing directly with salt and spices.The origins of Montreal smoked meat is uncertain and likely unresolvable. However, many have laid claims to the creation or introduction of smoked meat into Montreal. Regardless, all of these stories indicate the creators are of the Jewish Diaspora from Romania or Eastern Europe:

• Some point to Ben Kravitz, who founded Bens De Luxe Delicatessen & Restaurant in 1910, as the introducer of Montreal smoked meat. According to the Kravitz family, he used a brisket-curing method he recalled being practised by Lithuanian farmers. His first smoked meat sandwiches were made and sold from his wife's fruit and candy store.
• According to Eiran Harris, a Montreal historian, Herman Rees Roth from New York may have created the first smoked meat sandwich in 1908, selling them from his deli, the British American Delicatessen Store.
• In yet another claim by Bill Brownstein, the smoked meat was brought over in 1902 by Itzak Rudman, who was an accomplished salami and smoked meat maker selling his wares on Buillon Street (formerly Cadieux Street).

 Serving

Warm Montreal smoked meat is always sliced by hand to maintain its form, since doing so with a meat slicer would cause the tender meat to disintegrate. Whole briskets are kept steaming and sliced up on demand when ordered in the restaurant to maintain its temperature. Unspecialized restaurants outside Montreal typically do not have the volume of smoked meat customers to justify this practice, and usually only have cold presliced meat on hand, reheated when a customer orders one sandwich. Good delis in Canada pride themselves in serving traditional smoked meat - cured, smoked and sliced by hand. The meat should be around 3 mm thick, cut slightly on a bias, and across the grain of the brisket.Even when hand-cut, Montreal smoked meat produces a lot of broken bits when sliced. These pieces are gathered together and commonly served with French fries, cheese curds, and gravy as smoked meat poutine.Montreal-style smoked meat sandwiches are built with seedless rye bread and piled with hand-sliced smoked meat about 2 inches high with yellow prepared mustard. The customer can specify the amount of fat in the smoked meat:

• "Lean": The lean and less flavourful end. Healthful but dry.
• "Medium" and "medium fat": The most popular cuts from the middle of the brisket. Occasionally, a sliced mix of lean and fat meats. Preferred by the renowned Canadian writer Mordecai Richler.
• "Fat": From the fat end of the brisket. Fires the fat taste receptors, but may be an acquired taste.
• "Speck": Consists solely of the spiced subcutaneous fat from the whole brisket without meat. An attributed cause of death for some of its connoisseurs

Mile End Delicatessen97A Hoyt Street, Brooklyn, NY 11217(718) 852-7510 ‎mileendbrooklyn.com[mappress mapid="249"]http://cooksns.com/?p=1400

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