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ultimate montreal smoked meat recipe
Comments
Put an 11.5 lb brisket on the Smoke Meat Pete cure last night - am I correct in my interpretation that the cure should be cup not lb?
Also wondering if you can you do the smoke and foil cook then cut into pieces and vac seal and freeze pieces then do the steam after you thaw them out but before you serve?
Any idea how long the meat would keep just vacuum sealed and refrigerated?
Thanks.
Rob
LBGE, PBC, Annova, SMOBot
Smoked meat is a dry cure, pastrami is a pickle I think. Just checked. Both are dry cure, MSM is soaked after the cure
Steve
Caledon, ON
Like pastrami, MSM can be dry- or wet cured. The dry, to my taste, is preferred.
Steve
Caledon, ON
I can't believe that I have to wait 12 days to eat this .
I know it's going to be amazing
It's similar. I think corned beef is not smoked where this is .
I could be wrong but I am pretty sure thats the main difference
This is basically smoked corned beef.
Sounds awesome!
Corned beef is traditionally made with just the point, but it seems you could do a smaller version with just a point, just a flat, or just a tiny packer.
Thanks for posting!
Steve
Caledon, ON
B-)
Steve
Caledon, ON
Steve
Caledon, ON
$5 a lb is pretty standard around here for choice packers
I need to know a guy