🇨🇦 Canada cuisine · #8
Montreal Smoked Meat
Time2880 min
Serves12
Ingredients9
Cured, spiced, smoked and then steamed beef brisket, piled thick on rye with mustard — from Montreal.
Ingredients
Method
- Rub with curing salt and spices and refrigerate 5–7 days, turning.
- Soak 2 hours to remove excess salt and re-coat with spices.
- Smoke at 110°C for 6 hours.
- Steam 2 hours until tender and slice thickly onto rye with mustard.