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Smoked Meat

EGGARY
EGGARY Posts: 1,222
edited November -0001 in EggHead Forum
Would like to know what spices to use to make Smoked Meat. I know this topic has been brought up before as well as pics from our fellow Canadian EGGERS.

Would appreciate whatever info is given.

Thanks.

Gary
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Comments

  • FlaPoolman
    FlaPoolman Posts: 11,677
    thats a pretty vague question
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  • EGGARY
    EGGARY Posts: 1,222
    Not really. There are certain spices used to make Canadian Smoked Meat. I guess you are correct by how I asked my question .
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  • FlaPoolman
    FlaPoolman Posts: 11,677
    #1 what kind of meat?
    #2 what kind of taste do you want to end up with

    or to just answer your question as posted salt and pepper
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  • EGGARY
    EGGARY Posts: 1,222
    Brisket
    Montreal Smoked Meat


    gary
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  • Mike in Abita
    Mike in Abita Posts: 3,302
    I went through all the posts below and think you are trying to replicate a local flavor. Am I right? I'm not sure what you look for in brisket, but I like the following method and results for my taste.

    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
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  • thirdeye
    thirdeye Posts: 7,428
    DSC06743JPGa.jpg

    You mentioned Montreal meat in the reply to FlaPoolman, so you are referring to cured and smoked meats? I always thought Montreal style smoked beef had a Jewish influence similar to the pastrami and corned brisket in the Jewish deli's here in the states.

    DSC01825a.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • EGGARY
    EGGARY Posts: 1,222
    Yes, I did.
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  • thirdeye
    thirdeye Posts: 7,428
    A lot of the wet cures (corning liquids or pickle's) popular in the states use pickling spice and some call for cloves. From my limited understanding about the flavor profile you are after that is a little too sweet.

    Follow the discussion in the link below started by Shawn W and see if this is closer to what you are after. I saved this in a .pdf because I was most interested in the Montreal Dry cure technique. You could test this out on a thinner sirloin, like London broil before going with a brisket flat. Remember, a longer soak time will mellow the flavor more. and I prefer to rest the meat in the fridge following the soak out for several hours (or overnight on a big piece).

    Montreal Dry Cure

    I have yet to publish my experiments with this technique on my cookin' site, but I have a pastrami method where I start with a store bought corned beef. Give it a look, only if just to see the technique. Also check out my rub page and note the difference in the Montreal rub Shawn W uses and the recipe I have. Again, just for a feel of different recipes.

    All that said, you will find that the techniques for curing and smoking meats are really similar, and not that complicated. The key is finding the combination of flavor and amount of time needed to produce the product that you like.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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