I just found this forum. I'm from Kansas and I've been interested in Montreal Smoked Meat since I first listened to Leonard Cohen. I've never visited Montreal but I've always wanted to try to have a smoked meat sandwich. Most of the more famous places are no longer kosher and I haven't found anyone willing to send me a kosher version of it. Leavitt's (sp?) started importing into the States; however I've heard that they inject brine and use too many modern cons to get their results. I've read some of the recipes posted online but I was wondering if anyone had an exact recipe. first stage would be the curing of the meat, the second stage would be the smoking of the meat (what woods are commonly used and what spices are added at this stage) and if there is a steam stage. Finally what side dishes are prepared with Smoked Meat (french fries and cole slaw)? Is it served on dark Rye bread, Rye bread, or Rye bread with caraway? Thanks, Shmerel
