Montreal smoked meat or 'strami

[herkysprings]

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!

 

[bassman]

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
  
• 6 ounces kosher salt
  
• 2 ounces Prague powder
• 2 ounces powdered dextrose
• 2.5 ounces plus 4 tablespoons pickling spices
  
  , divided
• Rye bread
  
  , 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.

 

[mballi3011]

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.

 

[fire it up]

Seems to be one of those things that isn't as easy to Google as you would think.
The recipe Bassman gave you seemed to be the most common one I came across.
Lots of folks just say do pastrami, it's pretty much the same thing but I was actually able to find 2 additional recipes for you to look at.

http://www.recipezaar.com/Montreal-S...andwich-112308

http://tvwbb.infopop.cc/eve/forums/a...2/m/7700083024

*I did notice that they say to use maple or birch wood for the smoke too.

 

[herkysprings]

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.