{"id":51,"date":"2021-03-21T01:38:34","date_gmt":"2021-03-21T01:38:34","guid":{"rendered":"https:\/\/44.234.225.167\/?p=51"},"modified":"2021-03-27T15:58:36","modified_gmt":"2021-03-27T15:58:36","slug":"montreal-smoked-meat","status":"publish","type":"post","link":"https:\/\/192.168.4.20\/2021\/03\/21\/montreal-smoked-meat\/","title":{"rendered":"Montreal Smoked Meat"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-layout-3 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:40%\">\n<div class=\"wp-block-group alignfull\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-layout-2 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-layout-1 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-jetpack-tiled-gallery aligncenter is-style-circle\"><div class=\"tiled-gallery__gallery\"><div class=\"tiled-gallery__row columns-1\"><div class=\"tiled-gallery__col\"><figure class=\"tiled-gallery__item\"><img decoding=\"async\" alt=\"\" data-height=\"1920\" data-id=\"59\" data-link=\"http:\/\/192.168.4.20\/20210302_175553_hdr\/\" data-url=\"http:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210302_175553_HDR-scaled.jpg\" data-width=\"2560\" src=\"https:\/\/i2.wp.com\/thekitchensingh.com\/wp-content\/uploads\/2021\/03\/20210302_175553_HDR-scaled.jpg?ssl=1&amp;resize=1920%2C1920\" layout=\"responsive\"\/><\/figure><\/div><\/div><\/div><\/div>\n\n\n\n<p><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:60%\">\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<p><strong>The Meat<\/strong><\/p>\n\n\n\n<ul><li>3.6 kg Brisket<\/li><\/ul>\n\n\n\n<p id=\"dry-brine\"><strong>The Dry Brine<\/strong><\/p>\n\n\n\n<ul><li>126g Kosher Salt<\/li><li>108g Black peppercorns<\/li><li>54g Sugar<\/li><li>54g Whole Coriander<\/li><li>5 Dried Bay Leaves1 tbsp cloves<\/li><li>8 tbsp Morton Quick Tender (or 1 tbsp Prague Power #1)*<\/li><\/ul>\n\n\n\n<p><strong>The Rub<\/strong><\/p>\n\n\n\n<ul><li>3 tbsp black peppercorns<\/li><li>1 tbsp ground coriander<\/li><li>1 tbsp paprika<\/li><li>1 tbsp garlic powder<\/li><li>1 tbsp onion powder<\/li><li>1 tsp each dill, mustard powder, celery seed, red pepper flakes<\/li><li>1 tsp liquid smoke x2<\/li><li>1 tbsp honey x2<\/li><li>1 tbsp soy sauce x2<\/li><\/ul>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">SEasOnings<\/h2>\n\n\n\n<p class=\"has-black-color has-text-color\">The pandemic breeds boredom. So I decided to make Montreal Smoked Meat (MSM). Because why the fuck not? If an annoying white dude can get famous on YouTube for letting things rot, why can\u2019t I?<\/p>\n\n\n\n<p>Some interesting shit I found out about Montreal Smoked Meat: <\/p>\n\n\n\n<ul><li>it\u2019s Romanian in origin. Jewish Romanians brought this with them when they immigrated to Montreal and New York.<\/li><li>It was originally called Pastramo and was usually sold alongside Salami and the name eventually evolved into Pastrami. The smoked meat name came from what the French speaking residents called it \u201cviande fumee\u201d. <\/li><li>Brisket was the cut of choice because at the time it was cheap; it could feed a lot of people and since it came from the front half of the cow it could be kosher.<\/li><li>The big difference between Montreal Smoked Meat and Pastrami is in the cure and the part of the brisket used. MSM uses the whole brisket (the flat and the deckle) and is dry cured. Pastrami just uses the flat and is wet cured.&nbsp;<\/li><\/ul>\n\n\n\n<p>This recipe was adapted from the ones found on Serious Eats, Meatwave.com, glebekitchen.com, and S1 E15 of the Sandwich Series from Pro Home Cooks on YouTube.<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Directions<\/h2>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-layout-4 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:60%\">\n<ol><li>Get your brisket. Trim off any hard bits of fat. Don\u2019t remove too much. Better yet get to know your local butcher. Tell them to prep your meat for pastrami and they\u2019ll know what to do<\/li><li>In a spice grinder, add the pepper corns, coriander seeds, bay leaves, and cloves. Pulse into a coarse powder. Mix that with the salt, sugar, and curing salt of your choice.&nbsp;<\/li><li>Now make it rain on your meat. Seriously, cover that bitch in the cure. Lay it on thick. Cover every last square inch with the cure. Now shove your meat into a ziplock bag and stick it in the fridge.&nbsp;<\/li><li>Flip the bag over <strong>daily<\/strong> <strong>at the same time<\/strong>. This will make sure the meat cures evenly. Let this cure for 7-10 days. If you really really want, you can pull it out after three, but don\u2019t. It\u2019s not worth it.&nbsp;<\/li><\/ol>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ol start=\"5\"><li>After 10 days, take the brisket out. It\u2019s going to be soggy and covered in the cure mix. Under cold running water wash off as much of the cure as you can. Fill a large container with cold water and shove your brisket in there after washing it off. Let your brisket soak for two hours, changing the water every 30 min. After two hours, dry your meat<\/li><li>Mix together one portion of the liquid smoke, honey, and soy sauce then brush onto your meat. Alternately get the smokiest single malt you can find. Find something so smoky when you smell it, it gives you stank face. You can chuck that into the bag in the next step&nbsp;<\/li><li>Get you sous-vide rig ready and get the temp to 165\u00b0F. While that\u2019s happening vacuum seal your meat in whatever your preferred method is. I like the <a href=\"https:\/\/anovaculinary.com\/sous-vide-water-displacement-method\/#:~:text=To%20do%20it%2C%20you%20simply,just%20above%20the%20water%20line.\">double ziploc bag method and use water displacement to get the air out<\/a>. When the water bath is up to temp, in goes your meat. Leave it in there for 24-48 hours. You\u2019ll need at least 24 hours to get everything to breakdown tender enough. Once cooked, pull it out and leave it in the fridge overnight, uncovered to cool off<\/li><\/ol>\n\n\n\n<div style=\"height:90px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ol start=\"8\"><li>Pre-heat your oven to 225\u00b0F. Take your brisket out of the fridge.&nbsp;<\/li><li>In a spice grinder add The Rub ingredients and pulse to a coarse powder.&nbsp;<\/li><li>Mix the second portion of the liquid smoke, honey and soy sauce. Brush this all over your meat. This helps the rub stick<\/li><\/ol>\n\n\n\n<div style=\"height:130px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ol start=\"11\"><li>Repeat the last part of step three. Cover the meat in your spice rub. Cover. Every. Last, Square. Inch. Nobody likes unseasoned meat.&nbsp;<\/li><li>When the oven is hot, put your meat on a rack in a roasting pan and put it in the oven. Roast your meat till the internal temp hits 180\u00b0F. This could take anywhere from 2-4 hours.&nbsp;<\/li><li>Take your meat out and back it goes in the fridge overnight<\/li><\/ol>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ol start=\"14\"><li>The next day, jury rig a steamer (you can use a bamboo steamer basket). I used a roasting tray with a rack in the bottom and another roasting pan inverted on the top to act like a lid. I put my contraction on my stove with the heat on medium, filled it it water just to the underside of the rack and got it to a gentle simmer.&nbsp;<\/li><li>Steam your meat gently till it gets back to 180\u00b0F. You may have to go back to regularly refill the water in your steamer. This could take anywhere from 1-4 hours<\/li><\/ol>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ol start=\"16\"><li>Now FINALLY, you can eat your meat. Take it out of the steamer and slice your meat up!!!<\/li><li>This is best enjoyed on untoasted light rye, with plenty of meat, LOTS of yellow mustard and a pickle on the side. If you enjoy the sandwich in any other way a historian from Halifax will find you and make you feel bad. And you\u2019ll deserve it. After all the hard work you put in, don\u2019t fuck it up now<\/li><\/ol>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:40%\">\n<div style=\"height:150px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"2526\" src=\"http:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210217_211750_HDR_Edited-scaled.jpg\" alt=\"\" class=\"wp-image-52\" srcset=\"https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210217_211750_HDR_Edited-scaled.jpg 2560w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210217_211750_HDR_Edited-300x296.jpg 300w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><figcaption><sub><em>Brisket covered in dry brine<\/em><\/sub><\/figcaption><\/figure>\n\n\n\n<div style=\"height:450px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210226_172847_HDR-1024x768.jpg\" alt=\"\" class=\"wp-image-53\" srcset=\"https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210226_172847_HDR-1024x768.jpg 1024w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210226_172847_HDR-300x225.jpg 300w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210226_172847_HDR-768x576.jpg 768w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210226_172847_HDR-1536x1152.jpg 1536w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210226_172847_HDR-2048x1536.jpg 2048w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210226_172847_HDR-320x240.jpg 320w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210226_172847_HDR-450x338.jpg 450w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210226_172847_HDR-720x540.jpg 720w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption><em><sub>This is what the brisket looks like post cure and after being soaked and washed<\/sub><\/em><\/figcaption><\/figure>\n\n\n\n<div style=\"height:300px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"225\" height=\"300\" src=\"http:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210227_082810_HDR-225x300.jpg\" alt=\"\" class=\"wp-image-55\" srcset=\"https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210227_082810_HDR-225x300.jpg 225w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210227_082810_HDR-768x1024.jpg 768w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210227_082810_HDR-1152x1536.jpg 1152w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210227_082810_HDR-1536x2048.jpg 1536w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210227_082810_HDR-320x427.jpg 320w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210227_082810_HDR-450x600.jpg 450w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210227_082810_HDR-720x960.jpg 720w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210227_082810_HDR-1280x1707.jpg 1280w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210227_082810_HDR-scaled.jpg 1920w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><figcaption><em><sub>Spice Mix post Sous-Vide<\/sub><\/em><\/figcaption><\/figure>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1920\" src=\"http:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210227_083355_HDR-scaled.jpg\" alt=\"\" class=\"wp-image-56\" srcset=\"https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210227_083355_HDR-scaled.jpg 2560w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210227_083355_HDR-300x225.jpg 300w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><figcaption><em><sub>Getting ready to be baked at 225\u00b0F<\/sub><\/em><\/figcaption><\/figure>\n\n\n\n<div style=\"height:220px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210228_224124_HDR-1024x768.jpg\" alt=\"\" class=\"wp-image-57\" srcset=\"https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210228_224124_HDR-1024x768.jpg 1024w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210228_224124_HDR-300x225.jpg 300w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210228_224124_HDR-768x576.jpg 768w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210228_224124_HDR-1536x1152.jpg 1536w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210228_224124_HDR-2048x1536.jpg 2048w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210228_224124_HDR-320x240.jpg 320w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210228_224124_HDR-450x338.jpg 450w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210228_224124_HDR-720x540.jpg 720w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption><em><sub>Brisket post bake, pre-steamed<\/sub><\/em><\/figcaption><\/figure>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210301_194924_HDR-768x1024.jpg\" alt=\"\" class=\"wp-image-58\" srcset=\"https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210301_194924_HDR-768x1024.jpg 768w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210301_194924_HDR-225x300.jpg 225w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210301_194924_HDR-1152x1536.jpg 1152w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210301_194924_HDR-1536x2048.jpg 1536w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210301_194924_HDR-320x427.jpg 320w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210301_194924_HDR-450x600.jpg 450w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210301_194924_HDR-720x960.jpg 720w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210301_194924_HDR-1280x1707.jpg 1280w, https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210301_194924_HDR-scaled.jpg 1920w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><figcaption><sub>Cured, rinsed, sous vide, bake, steam, slice, serve!<\/sub><\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p class=\"has-luminous-vivid-amber-color has-text-color\"><em>*NOTE: This is where it gets a little complicated. You\u2019ve got three choices. Prague Powder #1 (also known as Pink Curing Salt &#8211; not to be confused with any other pink salt. They\u2019re not the Same), Prague Powder #2, and Morton Quick Tender. PP#1 contains 6.25% Sodium Nitrite, 92% Sodium Chloride, and the balance is anti-caking agents and red dye. Prague Powder #2 (not sold in Canada due to a ban on Nitrates at this concentration) contains 6.25% Sodium Nitrite, 4% Sodium Nitrate and the balance is Sodium Chloride. Quick Tender is 0.5% Sodium Nitrite, 0.5% Sodium Nitrite with the balance being Sodium Chloride, Sugar and anti-caking agents. We need the Sodium Nitrite. This is what helps prevent the meat from rotting, keeps bacteria at bay and helps keep the meat nice and pink when cooked. If you follow the instructions on the packaging, the amount of Nitrites you consume will be OK. Don\u2019t go for some all natural hippy approach here. You don\u2019t know better than science.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients The Meat 3.6 kg Brisket The Dry Brine 126g Kosher Salt 108g Black peppercorns 54g Sugar 54g Whole Coriander 5 Dried Bay Leaves1 tbsp cloves 8 tbsp Morton Quick Tender (or 1 tbsp Prague Power #1)* The Rub 3 tbsp black peppercorns 1 tbsp ground coriander 1 tbsp paprika 1 tbsp garlic powder 1 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":59,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/03\/20210302_175553_HDR-scaled.jpg","_links":{"self":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts\/51"}],"collection":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/comments?post=51"}],"version-history":[{"count":12,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts\/51\/revisions"}],"predecessor-version":[{"id":85,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts\/51\/revisions\/85"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/media\/59"}],"wp:attachment":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/media?parent=51"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/categories?post=51"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/tags?post=51"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}