Montreal smoked meat or 'strami

Discussion in 'Beef' started by herkysprings, Jan 7, 2010.

  1. herkysprings

    herkysprings Smoking Fanatic

    Anybody got a recipe for Montreal smoked meat?

    I mean the cure / brine and rub? I've been looking everywhere but I can't find one. I recently had some and now I must make it!

    Either that or a step by step for pastrami, cure and rub. I'm looking for a nice peppery rub, I got a spice grinder too.

    Thanks for the help!

    EDIT: I think the Dude has done a bunch of stramis and we all love them. I think he should put together a nice big post and get it Stickied :D Or somebody should!
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I just googled this. I don't know if it's what you were looking for but at least the basic ingredients are there. Good luck and keep us posted.

    Ingredients

    • 1 (3 to 5-pound) brisket
    Brine:

    • 1 gallon water[​IMG]
    • 6 ounces kosher salt[​IMG]
    • 2 ounces Prague powder
    • 2 ounces powdered dextrose
    • 2.5 ounces plus 4 tablespoons pickling spices[​IMG], divided
    • Rye bread[​IMG], for serving
    • Mustard, for serving
    Directions

    Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.
    Brine 2 days in the refrigerator.
    Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices.
    Place the meat in a smoker for 2 hours with maple wood chips.
    Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F.
    Remove from the oven, slice, and enjoy with rye bread and mustard.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    That recipe that Bassman has looks pretty good and it's close to the one I have used for my own corned beef. But there is another tutiral about a from scratch corned beef and then pastrami that rivet did and I get it right now.
    http://www.smokingmeatforums.com/for...ad.php?t=83593
    Try that on for size it shows you the step by step to a great hunk of pastrami.
     
  4. fire it up

    fire it up Smoking Guru OTBS Member

  5. herkysprings

    herkysprings Smoking Fanatic

    Yeah the Montreal recipes are hard to figure out. There seems to be 3 different ways to prep the meat. I've tasted it and I know its got a bit different flavour.

    Any hints / tips on meat injection? Especially following Rivets recipe? I've never done that before but I think that technique looks good, inject the cure, rub then vaccu-seal for 7 days.
     

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