- published: 25 Feb 2015
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Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Montreal (French: viande fumée 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:
Montreal (i/ˌmʌntriːˈɒl/;French: Montréal; pronounced [mɔ̃ʁeal] (
listen)) is a city in Canada. It is the largest city in the province of Quebec, the second-largest city in Canada and the fifteenth largest in North America. Originally called Ville-Marie, or "City of Mary", the city takes its present name from Mount Royal, the triple-peaked hill located in the heart of the city, or Mont Réal as it was spelled in Middle French (Mont Royal in present French). The city is located on the Island of Montreal, which took its name from the same source as the city, and a few much smaller peripheral islands, the largest of which is Île Bizard.
As of May 10, 2011, Statistics Canada identifies Montreal's Census Metropolitan Area (CMA) (land area 4,259 square kilometres (1,644 sq mi)) as Canada's second most populous with an estimated metropolitan area population of 3,824,221 and a population of 1,886,481 in the urban agglomeration of Montreal, which includes all of the municipalities on the Island of Montreal. The city of Montreal proper had a population of 1,649,519.
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 absorbed smoke. In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures.
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).
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, Lester's, Roi du Smoked Meat (Smoked Meat King), Abie's, Snowdon Deli, Smoked Meat Pete's, Main's Deli and Dunn's Famous, even taking whole briskets away as take-out.
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