How To Make Deli Meat. Montreal Smoked Meat Recipe

Montreal Smoked Meat Recipe

On this episode of how to make deli meat, we are diving into this delicious Montreal Smoked Meat recipe. We will break down the 14 day process of preparing, curing, rinsing, smoking, steaming process of this Montreal smoked meat recipe. It is totally worth all the effort. Let me show you how to make deli meat and this Montreal smoked meat recipe.

Once you learn how to make deli meat you will never go back to the store bought stuff again. It has more flavor and is really not that hard to do in the comfort of your own home. One of the most requested and most popular is Montreal smoked meat. Let me show you this Montreal smoked meat recipe together.

WHAT IS DELI MEAT? Deli meat is also known as lunch meats, cold cuts, sliced meats, or sandwich meats. In short, they are precooked or cured meats sliced and served either hot or cold. It is usually used for sandwiches, but now used in many different recipes. Most times they are processed with cures and brines.

WHAT IS MONTREAL SMOKED MEAT? Montreal smoked meat is a deli meat that is usually made from brisket. Although pink in color it is actually beef and from the brisket cut. It is cured for 10 days with Prague powder and Montreal spice seasoning to give its signature taste.

ARE DELI MEATS HEALTHY? They are a great source of protein. They are also filled with glues, saturated fat, sodium and nitrates. They are considered a processed meat. Although I sometimes cure with nitrates, this series of How To Make Deli Meat is geared towards making deli meat more healthier for my family.

How To Make Deli Meat

How To Make Deli Meat

WHAT YOU'LL NEED: SPECIALTY ITEMS TO GET STARTED

Deli Slicer: This is a must when making deli meat. Roast beef is not cured and is usually a tougher cut of beef. Using a deli slicer you are cutting it to thin it actually tenderizes it in the process. Highly recommend investing in one if you can.

Smoker: For this recipe, we will be slowly smoking our turkey breast. We used my Pit Boss Grills Savannah Onyx.  I used their whiskey barrel pellets to give it some depth and great flavor.

Kitchen Scale: You want to weigh out your brisket as well as the praque #1 powder to ensure you are properly curing your brisket per lb / g.

Montreal Smoked Meat Recipe

HOW TO MAKE DELI MEAT - MONTREAL SMOKED MEAT

First, let's make our Montreal steak spice rub along with curing mixture to cover our brisket flat with. Essentially we use this Montreal steak spice rub WITH Prague powder #1 for the cure. We also use this spice to season after the cure. I used half a full packer brisket to make my Montreal smoked meat recipe but I highly recommend making a full. These portions are based off of half. I would double if doing a full brisket. I made my Montreal steak spice rub then saved half of it for the rub after the cure. The rest I used for my cure and added the correct amount of Prague powder.

You do want to ensure you have an even coat on your whole brisket for proper curing. After coating thoroughly place into a zip loc bag or food saver, remove all air, and place in your regridgerator. You will want to flip the brisket every day for 10 days.

MONTREAL STEAK SPICE RUB

Salt (1/2 cup, coarse) Black Pepper (3 Tbsp)

White Pepper (1 Tbsp)

Mustard Seeds (1 Tbsp) Coriander Seeds (1 Tbsp) Garlic Powder (1 Tbsp) Onion Powder (1 Tbsp) Red Pepper Flakes (1 Tbsp) Dill Seed (1 Tbsp)

PRAGUE POWDER #1 You will need to carefully weigh your brisket as well as the Prague powder. You will need 2.5g of Prague Powder #1 per 1kg of brisket. Example if your brisket is 5kg you will need 12.5g of Prague powder.

After 10 days of curing your brisket, it is time for the water bath. You want to rinse your brisket and submerse in water for 24 hours. This will draw out some of the cure and salt to mellow it out slightly.

Pat dry from the water bath so you have a dry brisket. Using the other half of our Montreal steak spice rub, evenly spread over your brisket. I used an aluminum pan with grate on top with an inch of water at the bottom to place my brisket on. Place on your smoker at 225 degrees. I used my Pit Boss Grills Savannah Onxy For this stage, you are looking for an internal temperature of 165 degrees.

Once you've reached the internal temperature, it is time to steam. Add more water, turn your grill to 300 degrees, and cover with aluminum foil. During this steaming phase, you are looking for an internal temperature of 190-195 degrees. Remove from grill. Wrap in saran wrap and place in your refrigerator over night. The next day once its cooled and rested, your ready to slice to the thickness of your liking. Enjoy!

How To Make Deli Meat

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