Smoked meat
Smoked meat is a method of preparing red meat (and fish) which originates in prehistory. Its purpose is to preserve these protein-rich foods, which would otherwise spoil quickly, for long periods. There are two mechanisms for this preservation: dehydration and the antibacterial properties of phenols and other chemicals in the absorbed smoke. In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures.
General
Smoking of meat and fish has been practiced for ages. Indigenous cultures around the world may have used smoke during the drying of fish to drive away the flies. They soon found that the absorbed smoke acted as a preservative. Perhaps the most famous "smokers of meat" were the Caribbean natives who smoked it on a rack over a smoky fire, a setup they called "barbacoa" (one possible etymological origin of barbecue).
Types
Montreal smoked meat
Along with bagels, smoked meat has been popular in Montreal since the nineteenth century, and has taken such strong root in that city that many Montrealers, and even many non-Montrealers, identify it as emblematic of the city's cuisine. Current and former residents and tourists make a point of visiting Montreal's best-known smoked meat establishments such as Schwartz's, Main Deli Steak House, Lester's Deli, Roi du Smoked Meat (Smoked Meat King), Abie's, Snowdon Deli, Smoked Meat Pete's, even taking whole briskets away as take-out.