My Leonard Cohen Montréal Smoked Meat Recipe / Pastrami Recipe
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- Опубликовано: 1 авг 2024
- Here it is, this is my authentic Montréal Smoked Meat Recipe, based on the Schwartz's Deli Recipe, or for arguments sake a really good Pastrami Recipe! While yes there are certainly differences between the 2, I find that they can be similar, either way, if you made this recipe with a pastrami cut, you would not be disappointed!
Now I call this my Leonard Cohen Recipe, because I used to own a deli, and I was asked to provide my Montréal Smoked Meat and my bagels for Leonard Cohen in his dressing room at his last ever concert in New Zealand before he passed away. So this recipe is very near and dear to my heart for lots of reasons, and please forgive me for sounding bias, but this is the absolute best Montréal Smoked Meat recipe that I've ever tried! And I've tried them all! As well as Pastrami in New York!
So I hope you enjoy this delicious bit of history!
The Recipe is here:
www.eattheworldmedia.com/reci...
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Your amazing thank you for showing us this !!! ❤
Wow - that looks awesome
Thank you!
Awesome
looks amazing!
High praise indeed!!! Thank you!
I have followed your recipe on your site. Brisket is currently smoking, I'm about 3 hours in. Can't wait!
Awesome! Enjoy!
Bloody brilliant! I, too, grew up in Montreal, and my dad first took me to Schwartz's over 40 years ago. I love that place. If ever you're in the Montreal area, head to l'ile Perrot and go to Smoked Meat Pete's. These may be fighting words, but I have to admit, in my opinion, their smoked meat is cut above Schwartz's. Schwartz's still has better pickles, though. PLEASE, PLEASE start posting videos on RUclips again. This channel is a gem ✌️
P.S. I made your smoked meat, and it's my all-time favorite. I think because of the actual smoking of the meat. As you no doubt know, the smoking of meat in Montreal was banned a frigging lifetime ago for some reason, I think due to being a fire hazard maybe, but all Montreal smoked meat is not actually smoked. Regardless, your recipe takes the cake. Bloody amazing
Great video. Now I understand better the similarity between Pastrami and Montreal Smoked Meat, it is very nuanced, and Pastrami in USA is made in many different ways.
Yeah baby! Yummmmmmmm
Curious about the curing salt ratio. It calls for a lot more than the manufacturers recommendation. Like a lot more! Please advise.
Thanks
Steve
I have eaten a smoked meat sandwich in Schwarz’s at around 1 or 2 in the morning. Lovely!!!
Sounds ideal!!!!
Man... schwartz hasn't been opened at this time for ever
@@ivanbradshaw3322 hey buddy its all good had my first schwartz like in 2004 im 37 today way younger than you since the pandemic nothing is open late anymore no staff
@@ivanbradshaw3322 there was a time where montreal was a unique bustling nightlife of a town and now its all gone to shit with all the bike paths
Nice
congrats BEST video on youtube for mtl smoked meat and yea omg fighting words for real lol brave man
Automatic respect for anyone who smokes with pecan wood.
Looks amazing, nice video!
After brining and before smoking, do you find it unnecessary to soak the meat to pull some of the back salt out? I’ve done this before and found it too salty skipping this step. Was the problem that my brining liquid was too concentrated? For a quick pastrami I’ve smoked the commonly available corned beef found at the supermarkets with a nice pepper coriander rub. These are usually ok without soaking, but I would like to go from scratch and am a little scared of it being too salty again. Thanks
If you follow my recipe it should be fine. It’s got a good balance and won’t require any more soaking :) follow the per Kg recipe and it will turn out awesome!! This is a recipe i used for 6 years in my deli. Fool proof.
Greta video! As a former Montrealer I appreciate this very much! I grew up with Dunns, Ben's Shwartz's and Beauties (my good friend Marco opened a Beauties in Miami once!).
Awesome thank you so much!
Love this stuff! ...I was going great until I saw the smoker and then totally ran aground when the commercial steamer popped up. I have a big Weber; could I use that to smoke? What in a domestic situation could I use as the steamer? I have a large SS pot that has a inner colander...maybe I could adapt that?
You’ve got it! That totally sounds doable! Go smaller pieces if you need to!
I've been looking at a number of recipes to try my first smoked meat, as I recently moved away from Montreal. I will be trying your recipe starting tomorrow. This is the first one I've seen that involves brining - is that also what Schwartz's does?
Yes absolutely. Brining is definitely part of the process. However if you can inject some brine, that can speed up the process. That’s what they will do.
Just to update those who are interested: the recipe turned out excellent. Our family recently moved away from Montreal, and this really hit the spot - maybe even better than some delis.
My only issue was that the curing salt hadn't fully penetrated to the centre of the meat in some places. For my next one, I will either inject some brine or brine for an extra couple of days.
Is Montreal Smoked meat and pastrami always Brisket? I’ve had arguments to that end. I feel it’s always Brisket but only 1st cut.
I see your recipe calls for 6 grams of curing salt per kg of meat, the usual requirement is around 4.5 grams per 2.2 kgs.
Is the difference because it's a wet brine?
There's a place in Laval on St. Martin Boulevard called George's. George worked at Schwartzes in the 70s and 80s. In fact when you go into George's there's pictures of him on the wall working at Schwarz. He pretty well has the recipe. He doesn't use wood to smoke his meat. What he does do he uses a Chinese barbeque smoker. The kind that they use for whole hog. The juices of the briskets drip down to the gas burners and ignite into smoke. I don't think any of the delis in Montreal use wood. The meat doesn't have that wood smokiness
Great instructional video and I am about to give it a go. My only issue is the rub. It seems to me that the amount of ingrediants for the rub per Kg of meat is a little high. Based on the amounts in the rub recipe per Kg, the combined weight of the rub for my 4 Kg brisket would be about a pound of rub. That seems a bit excessive. Are these numbers correct?
You can certainly do less. Anything leftover i usually put in an airtight container for next time!
@@EatTheWorldXX Thanks for the quick reply. i will let you know how it all works out.
What temperature do you need before steaming and what temp before serving. I am thinking (190 smoke) and finished at 210. Thanks
Hi Joe, to be honest I haven’t taken the temps. I generally smoke til it has a nice bark, and then steaming for around 3 hours is my guideline. You can tell when the meat is really tender.
Usually they take it off the smoker around 180 185 than steam it the rest of the way
looks great. Question : I heard that traditionally Montreal Smoked Meat is dry brined. Are you aware of what Schwartz does ? Wet or dry.
They will inject their brisket. It’s the fastest way to cure the brisket. So def wet brine. Def not dry brine.
@@EatTheWorldXX In that event, I would guess they use industrial type injectors in order to achive an even distribution of the brine solution. I would use your method at home. I dry cure thinner cuts of charcuterie meats, but I would rather go wet cure on briskets .
the amount on brining spices don't sound right (salt is fine. sugar and spices to much) - advise
Follow the recipe
no need for nitrate!!!
Yes you do! Otherwise its not cured..it will be roast beef..not pink, but gray