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Old 03-20-2013, 03:27 PM   #1
Got rid of the matchlight.
Join Date: 06-28-12
Location: Montreal/Vermont
Default Montreal Style smoke meat

Does anyone know the process that this is made. I know it involves a brining process but what next. Thanks

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Old 03-20-2013, 03:40 PM   #2
is one Smokin' Farker

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Join Date: 08-30-11
Location: Huntsville, Ontario, Canada

One of the main things is that it's knife sliced by hand while warm, not in a deli slicer while cold. There's wikipedia page on it that mentions less sugar/more peppercorns and savory elements in the brine than New York Pastrami.
1 x UDS, 2 x 22.5" Weber kettle, 1 x OK Joe's Highland offset, 1 x COS(for storage), 1 x Kingsford SJS knockoff, 1 x ailing 2 burner gasser.
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