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Montreal Smoked Meat

Name: Montreal Smoked Meat
Total time: 10d cure + 3h steam
Yield: 6 servings
Cuisine: Canada
Ingredients: 2 kg beef brisket; 150g curing salt mix (pink salt + kosher); 2 tbsp coriander seed; 2 tbsp black pepper; 1 tbsp mustard seed; 1 tbsp allspice; Garlic, bay; Rye bread; Yellow mustard; Half-sour pickles

Quebec-style brisket dry-cured with pickling spices, smoked, then steamed and piled on rye with yellow mustard.

10d cure + 3h steam 6 servings Hard

Ingredients

• 2 kg beef brisket
• 150g curing salt mix (pink salt + kosher)
• 2 tbsp coriander seed
• 2 tbsp black pepper
• 1 tbsp mustard seed
• 1 tbsp allspice
• Garlic, bay
• Rye bread
• Yellow mustard
• Half-sour pickles

Method

Step 1 of 520%

Cure brisket with spice mix 8–10 days in fridge, flipping daily.

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1
Cure brisket with spice mix 8–10 days in fridge, flipping daily.
2
Rinse; coat with cracked pepper and coriander.
3
Hot smoke at 110°C 4 hr.
4
Steam until 95°C internal, ~3 hr.
5
Hand-slice thick; stack on rye with mustard.