63 replies to this topic

[SmokedMeatGuy]

Hello All,

I been working on a montreal smoked meat recipe for a while now in my free time. My friends and family think my recipe is delicious and is comparable to the real thing. I am thinking to open up a little business to sell montreal smoked meat. But I need help to find the right oven to cook my briskets. Can anyone point me in the right direction for some manufacturers that can help me out in Quebec?

And if anyone is interested in trying my smoked meat please let me know, because I am interested in your opinon from true montrealers who know the real thing.

Your help is much appreciated!

SmokedMeatGuy

[ArtistSeries]

Although I have tasted much smoked meat over the years, I have never tried to make it.  My own suspicion is that the most important consideration is not the oven, but the meat.  I do recall that a few years ago a chef out in the Pacific Northwest, (was it Washington State or Vancouver ?) tried to come up with his own version and presented the process in great detail.  If I were making it from scratch, I would start there.

To me, there is only one Schwartz's.

Bill Brownstein wrote a book and did try to explain the secret...

WHAT DISTINGUISHES SCHWARTZ'S FROM THE OTHER MONTREAL SMOKED MEAT JOINTS? First of all, says Brownstein, there's the fact that Schwartz's doesn't use artificial preservatives. Their briskets -- generally made with Alberta beef -- are prepared in the old style. They marinate in a secret mixture of herbs and spices for 10 to 14 days, then spend a working day in the original smoker that founder Reuben Schwartz installed in the restaurant in 1928.

But even with the recipe -- which may have been leaked to competing St. Laurent Boulevard deli The Main by a disgruntled employee decades ago -- it is unlikely anyone would be able to replicate Schwartz's exact taste. That's because of the Schmutz Factor, according to Brownstein. The 80-year build-up of fat and spices in the restaurant's smokehouse gives the briskets a unique flavour that can't be copied.

http://www.canada.co...bf883ab6&k=2257

[fedelst]

Hey!!! Don't knock Schmutz !!!!!

Many restaurateurs have built empires on the SCHMUTZ factor...

Not that the concept of Kitchen schmutz is all that appealing, it definitely can be attributed to some unique flavors.

;~>

[VivreManger]

The US Customs Regulations now allowed the import of Montreal smoked meat. Goat and lamb remain forbidden, but beef and, apparently all other meats and poultry, except for chickens from Saskatchewan (!), are now acceptable. Just brought a brisket across the border yesterday. Declared it and had no problem.