Final Qview!: "Healthy" Montreal Smoked Meat

Discussion in 'Beef' started by disco, Oct 25, 2013.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I have made pastrami using a round roast

    (http://www.smokingmeatforums.com/t/141135/inside-round-pastrami)

    because I am trying to cut down on my fat and round roast has a lot less fat. It isn't the nicely fatted pastrami you see from a brisket but it was very tasty and is now the way I make pastrami. Thanks to Deb for her recipe. I found a copy of her recipe on this forum but can't find the original post. If someone knows the link, please post it and I will put it here to give her credit.

    As that turned out so well, when the local grocery store had outside round on sale for an excellent price, I decided to try another favourite of mine, Montreal Smoked Meat. I based this effort on a post by Bad Santa in the following thread

    http://www.smokingmeatforums.com/t/138997/montreal-smoke-meat.

    However, I was going to be using a smaller cut of meat and I wanted to use Morton's Tender Quick (TQ) for my curing agent so I had to adjust the recipe.

    Here is the roast I purchased.


    I cut the string off the roast to spread it out. I figure it will take the dry cure better.


    In making the rub, I weighed the roast at 1.87 kg (4.12 pounds). The recommended amount of TQ to use to cure solid cuts of meat is 15 grams per 500 grams of meat. That meant I needed to use 56 grams of TQ.

    Listing the ingredients I used for 1.87 kg (4.12) of beef, the list is:

    56 grams (2 ounces) TQ

    15 ml (1 tablespoon) Kosher Salt

    28 grams (1 ounce) Sugar

    57 grams (2 ounces) cracked black peppercorns

    28 grams (1 ounce) cracked coriander seeds

    10 ml (2 teaspoons) bay leaf powder

    10 ml (2 teaspoons) cloves

    As the amount of TQ used is based on the piece of meat you are using, if you are using a larger or smaller piece of meat, you would have to adjust these amounts.

    I rubbed as much of this mixture into the roast as it would take.


    I then put the roast in a Ziploc bag and added any rub that did not stick to the roast. I will turn it twice a day for 10 days.


    I will add to the thread when I take it out of the cure.

    Disco
     
    Last edited: Nov 4, 2013
    waywardswede likes this.
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks like a great start disco.................[​IMG]
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks.

    I have to admit, it seemed like a lot of pepper and coriander to me but the great thing about Montreal Smoked Meat is the peppery flavour so I am keeping my fingers crossed.

    Disco
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    We must think alike, I just bought a corned beef to make pastrami.

    If this one turns out good I will corn my own next time.

    I will be watching.
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    It is definitely an experiment. I love pastrami but Montreal style smoked meat isn't as sweet and has a nice pepper taste. I only hope I even come close.

    I will be jealous of your pastrami made from corned beef. I do like the texture of the brisket better but I am trying to practice girth control.

    Disco
     
  6. I'm in....I am interested in lowering my fat intake as well.
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I will make a thread on it.   LOL

    You will get to see it.
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Cool! We'll start the LoFat Smokers Group!

    Disco
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Go ahead, be cruel! Flaunt your brisket pastrami in my face!

    Har! I look forward to the thread.

    Disco
     
  10. Hey, Disco   looking good  very good       .............      Doesn't everyone know there isn't any fat or calories in BBQ.

    Gary
     
  11. woodcutter

    woodcutter Master of the Pit OTBS Member

    Looks like it is going to be very flavorful!
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I tried to tell my wife that. The swelling is almost gone.

    [​IMG]
    I hope so but I am afraid of it being over seasoned.

    Disco
     
  13. Let us know how it turned out and what you are planning next

    Gary
     
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Boy im in that looks like a great start. Hope it turns out well so I can put it on my to do list. [​IMG]
     
  15. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Great looking start Disco.

    Keep that Q-View coming!

    Bill
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Sorry, I made a mistake in my subscription settings and didn't see this. I hope it comes out well too!
    Thanks, Bill. It comes out of the cure today!
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    After 10 days in the cure and coated with peppercorns and coriander, I took the beef out of the cure and rinsed it well.


    It then went into a cold water bath for 3 hours, changing the water every 1/2 hour.


    Out of the water, I patted it dry with paper towels.


    I then thinned some honey with water and brushed it over the beef.


    I let it sit until it got a little tacky and then rubbed it down with a mixture of 4 tablespoons of peppercorns and 2 tablespoons that I'd run through a coffee grinder to roughly grind.


    Into to the fridge until tomorrow when it will get some smoke.

    I love smoking. It teaches me patience.
     
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Oh I cant wait.     [​IMG]
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    That makes two of us c farmer. I love Montreal Smoked Meat more than corned beef, pastrami or pulled pork sandwiches but what the call smoked meat in the supermarkets around here tastes more like plastic meat. I really have my fingers crossed for this attempt.

    Disco.
     
  20. How did I miss this? I'm in, can't wait to see how it turns out!

    Oh, hang on I see why I missed it. It had 'healthy' in the title, I usually skip those posts. :-D

    Glad I didn't skip this one.
     
    Last edited: Nov 4, 2013

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