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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-20-2013, 03:27 PM   #1
mike1976
Got rid of the matchlight.
 
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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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Unread 03-20-2013, 03:40 PM   #2
smokainmuskoka
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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.
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