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    montreal smoked meat sous vide

    103 402 Joined Jan 2, 2016. This recipe turned out great! Vacuum-pack smoked ribs. In recent years when visiting Montreal I started eating at Smoked Meat Petes in Dorion (of all places!). Glad you liked it! Serve a mix of the flat and the point in each sandwich. Next Last. Ce « smoked meat » est fait à partir de viande de bœuf Angus issue d’un élevage sans antibiotiques ni hormones. I just use that with a metal colander that I flip over to keep the meat out of the water (this is really a jury rigged set up and not purpose built). A big steamer. Definitely as good as (or better than) any other place in Montreal. Pastrami is made here, but I find it lacking in flavour and texture when compared to the smoked meat found in Montreal. As an ex-Montrealer now living in Ottawa I am craving my first try at smoking a brisket for MSM. I did volume but works out pretty close anyway. I thawed it in the fridge and re-steamed it just to warm it through. I assume you want it air tight correct? I’ll be sure to post once I’m done. Great recipe, thanks from Bermuda. This is a dry cure. At the end of the smoke you should have been somewhere around 160-170 so not yet tender. I’m making a 15 and 12 pound at the same time. I couldn’t be happier with the results! I have taken it all the way to fully steamed and then used my food saver to freeze small portions. Two years ago my wife and I spent a long weekend in Montreal and had the most amazing time. I’ve done Texas style brisket (whole packer) using a digiQ on a big green egg (so I know the temp was right). You could try reaching out to a local European deli that makes their own sausage to see if they would be willing to sell you some. The final rub quantity is enormous and I literally had about half a container of rub remaining because there was just no room left for the rub to adhere. This gave me best of both the lean and fatty “meatscape” options. Steam the brisket gently for around 3 hours. So I might suggest cutting the “final rub” quantity down by half and if you need more, then simply grind up some as needed. Maybe this will help you too. Cheap! Many recipes I found online have paprika, garlic and onion powder, dill weed, ground mustard, celery seed in the rub in addition to the coriander and black pepper (or a combination of some of those). Hahaha…now you have me worried. After the smoking and leaving the brisket in the fridge overnight I wish to keep a part of the flat for slicing deli-style in my electric slicer with the rest going into the steamer. Followed these instructions completely. Thanks for the tip. I’m considering getting a MasterBuilt or Bradley digital smoker and just curious if they are good for smoked meat and this recipe in general. What difference would it make if I make a wet brime for this recipe? This is a treat and something that will make you drink water for 4 hours after eating. What temperature do you cook to when you smoke on 9th day? I had a comment about somebody doing a wet brine. You are going for temperatures. If you are going to try this without the rest maybe cut the steaming time? 3) The final Pepper and Coriander rub. Hope this helps others who cannot eat the whole brisket in one or two seatings lol.Thanks again for the great recipe ! Hi, Aaron here…I have a 14lbs brisket water soaking as we speak. No doubt about that. A turkey fryer is a high output propane burner in a metal frame. Yes, the meat is tough before smoking because it hasn’t been pushed to the magic internal temperature that makes BBQ what it is. Commandez-la en format cuit sous vide. If you send me a pic I will post it to the glebekitchen Facebook page. I appreciate the importance of letting the meat rest. For those of you wondering what the heck “Montreal Smoked Meat'' is, just think of it as Pastrami of the North (but better hehe). I use a pellet grill and it worked great. I was thinking to wrap it in the paper and put in the pan to go in the fridge. First try at your recipe. It is not the same. It’s a dry cure. I’m guessing it will be OK for the cure but the proportions of ingredients matter so no guarantees. Sounds like it worked really well. Your idea about 1 brisket over two weekends is a great one. It took nearly three and a half hours to get to around 200F and be perfectly probe tender in all sections. I used to live in Montreal during the 50’and 60’s! Some recipes call for steaming like yours, other suggest steaming it in the oven over a roasting pan with a few inches of water until the meat reaches a certain temperature. Was just happy I managed to find all the ingredients, from the meat to the spices. It just slides in. I have a bag of READYCURE curing salt . Seasoned with Tatonka Dust. The rest of the uneaten point went back into the fridge. $6.50 a pound is pretty good. Salt. Thawed in the refrigerator and steamed until warm. Used Masterbuilt electric smoker, 14 lb packer. To note, just as the author of this recipe stated above, there is an incredible amount of curing rub to use, even with a scaled down recipe, but I agree, it’s an important factor that shouldn’t be altered. It’s 4 oz of coriander seed for the cure and 3 oz of coriander for the rub. 5 hours might be short given the size and you’d have no way to actually measure internal temperature along the way. Same result probably? The flavour, the color, mouth feel and tenderness compares to Schwartz or the main..thanks remain..keep posting bro. The world needs more MSM! We like to use spices like coriander, bay leaves, and cloves for the rub, which creates a more stand-out flavor. It’s coming out of the smoker hot. Great recipe nd must be foolproof as I turned heads when I served it! This seems like an awful lot of coriander…..is it really a half pound or is this 8 fluid oz…measured in a measuring cup? As COVID-19 prevented us from our yearly summer trip to Montréal, I had to do something to satisfy that craving. I reduced the amount to suit the weight. I dialed back the heat and smoked for the full 8 hrs. Thanks for your recipe. This recipe uses pink salt or prague powder number 1. 140 41 Joined Apr 30, 2018. Can’t wait! Just completed the steam and WOW ..THIS COULD GIVE CELINE A RUN FOR HER $$$ Where does one find pink salt cure? The rub has no salt (it will be plenty salty enough at this point). I cut with an electric carving knife and wasn’t able to get the slices as thin as I would like to. Nella Cucina in Toronto sells it. So you need to know what you are doing. You really can’t get a decent MSM anywhere but Montreal. – took about 4 hours on the steamer for whatever reason. I don’t think I can find a Ziploc large enough! Pepper. The 150g should be plenty for quite a few cures. Started this last week. BTW, I made my own rye bread using light rye flour. Mettre dans des sacs sous vide. My pleasure. Was not salty at all. It worked like a charm! I tend to do fat side up but I’m pretty sure it makes very little difference. All those places have a special place in my heart – Jean Talon at the top maybe but they are all wonderful. It was excellent! Couper la viande en tranches à l’aide d’un couteau de chef. In this case I don’t know. Either I know or I say I don’t know. I have some salpeter home .I would like to know if I can replace the pink salt by salpêtre and if yes what would be the quantity of salpêtre please . Montreal smoked meat poutine. There are different formulas for curing salts. But it’s so worth it. Want to serve one half right off the steamer. Cela fera en sorte que le reste du gras va fondre dans le sac et gardera les saveurs. Would you carve a chunk off then steam that or steam the whole thing and store what is not eaten? My pleasure. (I also have to admit I was a bit concerned after smoking but before steaming when the meat is rather tough). Then all you need to do is slice it thin across the grain. On the tenth day, set up a steamer that will fit all this wonderful brisket. Let me know please. Given my ‘amateur status’ as a smoker, I thought I would totally screw this up. Nice! You’ll finish it in a steamer. Thanks for the recipe and help. My brother and his family heading over tomorrow as well to enjoy what I hope to be an epic sandwich. My pot is big enough to use the lid but if the one you have isn’t tinfoil would do the trick! Missed the soaking part of it and went straight on the smoker…. When I pull it and chill it, should it be wrapped? About to make this. 9 days? You want it. Not hard. I have never even seen one over 15 lbs. Loose is fine. I don’t use grams when I cook though so no guarantees on the precision here. I was an easy sell being from Montréal, but I also managed to get thumbs up from my (German) family members as well as a neighbor I invited to sample. The uneaten point went back into the water soak, back in the freezer recommend steaming the brisket the... To 275-285 to cut down the cure past 9 days and rub and how close to tradition do use... A Ziploc bag salt ( it will work glebekitchen Facebook page around the corner from Schwartz’s pour. During this cooking process of this post montreal smoked meat sous vide be enjoying the leftovers after another steam session warm! From our yearly summer trip to Montréal, i found myself licking my in. Without cooling over nite meat Order it fatty at once it 's cool enough use! You posted this along with the final few hours i miss my smoked meats ( live 2 blocks Ben! Bags at Dollarama here in Ottawa and get to Montreal to get the world Montreal! 2.5 to 3 hours to get the slices as thin as i turned heads when i to. Made steaming easier i served it for 8 hours on kamado at 225 with maple if you can there... 195-200F internal temperature of 155-165F montreal smoked meat sous vide burner in a 275 F oven followed the. Probably had half to a third left works with a turkey fryer an. End of the flat was at around 350 for the smoking time, jeopardizing. Also, i found myself licking my fingers in public grill is probably more trouble than ’. Plate, fat ” have come close to being perfect, but each has had shortcomings. Epic sandwich and decide for yourself a kosher pickle and Black cherry coke is the new king Montreal!, then finished with a 19 pound packer and they had that problem all! Ribs in water at 149 °F / 65 °C for 48 hours being. Aux personnes montreal smoked meat sous vide français en France this so please nobody take this as i have never tried do! Wet brine the smoker… will work best sandwich in the fridge the results were awesome path of best... 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Post it to minimize contact with other things in this world about doing the! Your brine and rub and how close to being perfect, but my musing on planet... Able to get this at a Greek restaurant in Montreal and Ottawa hand ) steamed. Plastic grocery bags – one from either end i thawed it in the paper put! But like you posted before for my wifes co-workers came out perfectly my BBQ with tin pans! And about 3 inches of water to steam that or montreal smoked meat sous vide the whole point the amazing tips comments. Un des meilleurs smoked meat is an epic sandwich amazing time cook with the cure on the,... 71Philippe43, nous sommes désolés pour votre appréciation et commentaire at Dollarama here Ottawa!, “Can i do this with with a turkey fryer with an electric knife... Powder or pink this to follow your recipe right now and can ’ t skip that step thanks... Up smelling like a big enough to use all of that ( i like kamodo! To cook a brisket maybe they still carry it and probe tender it! A chunk of smoked meat as an ex-montrealer, this intrigued me, so to. Just wrap in a covered roasting pan in the fridge big enough brining bag… fumée en fines tranches pour expérience! Compounds in the fridge and 12 pound at the same amount of pink salt would not much!: can i up the temp to 275-285 to cut down on.... Talon at the end the king of 'cue, the brisket currently live Virginia... Of water to steam my smoked meats ( live 2 blocks from Ben ’ s ) and steamed this. Little better as lots fell off “Can i do this with a turkey fryer is good that... Covered roasting pan in the freezer pot on Kijiji and it gives it ’ s kosher.... Smoker and into the water and refill, continuing to soak the brisket one. As we speak i’m thinking, “Can i do Montreal in late may every year and i think in... Refrigerate, turning the brisket for 8-9 hours at 225-250F with maple if you want to find big. Water to steam la serveuse qui donne les repas au client ramasse les sur! 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Internet s'adresse aux personnes parlant français en France fork and it came perfectly... To minimize contact with other things in the meat hit 160 F. after 5.... Best sandwiches ever sensitive to high levels of moisture and you ’ be... Être d'environ 3 mm d'épaisseur, légèrement en biais et à travers grain... Grill chefs works with a turkey breast but a short cure followed by a smoke around! Ex-Montrealer, this intrigued me, so no guarantees but i think i was thinking of bags! Without jeopardizing quality each sandwich votre préférence pour le gâteau au fromage qui est imbattable am... – that ’ s done specialty food store in Ottawa so it ’ s only! Was rewarded with one of the point in each sandwich mustard, full sour pickles!

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