Cured Meat Sandwich Recipe

Luscious smoked beef piled high on rye bread and slathered with ballpark yellow mustard. Kosher dill on the side. Maybe a Cott’s cherry coke. Sandwich nirvana.

My second favourite thing to do with a brisket is to smoke it Texas style. Real BBQ brisket is one of the truly great things in this world. I think anyway.

But if you nail it. Then you’re in this wonderful place. A place where BBQ brisket jiggles when you poke it. Where the collagen runs when you slice. A magical place.

Hot Roast Beef Sandwich

I’m getting pretty good at it. I’ve smoked more than a few. I am not scared to plan a party around it.

But I do hold my breathe. Every single time. I still get nervous. 15 people for dinner. And I’m betting I’m going to nail Texas brisket. It’s a little stressful.

Montreal smoked meat though? I sleep easy. It will work. I can make Montreal smoked meat work every single time. And so can you.

Easy Italian Sandwich

It’s a culinary campaign. Epic really. Takes 10 days start to finish. And you give up a big chunk of your fridge.

You have to tend to it every day. Smoke it then and then steam it. Real work. But it is so unbelievable worth it. And it’s pretty much bulletproof.

Montreal smoked meat is cured. Then smoked. Then steamed. Same as pastrami. But it’s a different cut. Beef brisket. Pastrami is made with the navel. And that changes everything.

Italian Cured Meats Recipe

You want a high quality, untrimmed brisket. If the fat cap is any less than 3/8 inch stay away. Fat is critical. Fat tastes good. Don’t kid yourself. This is not health food. No doubt about that.

That’s probably sounds more intimidating than it actually is. Toss a few ingredients together. Rub it on the beef. And wait. For 8 days or so.

Number 1. That’s a thing. It means it has 6.25% sodium nitrite in salt. If it doesn’t say number 1 us the instructions on the package. It’s a minor adaptation. But it matters. A lot.

Corned Beef Sandwich

More is not better here. You want to use what you need and no more. These are nitrates. Those scary things everyone is always worried about.

Montreal smoked meat is a long game. An 8 day cure. It’s a long time. There are no shortcuts though. You just need to want it bad enough. And you should want it bad enough.

Wrap it up. Make room in your fridge. And flip it every day. That’s it. Not hard. Just slow. The ultimate slow food.

Italian Club Salami Sandwich (easy Recipe)

This is why it’s bullet proof. You aren’t trying to hit perfectly done in the smoker. Just trying to give it some good smoky flavour and a nice bark.

Pull it after eight hours and put it back in the fridge. Don’t worry. You’ll finish it in a steamer. A big steamer.

Montreal smoked meat is finished in a steamer. For 2 to 3 hours. This is where you get that wonderful jiggly texture. That perfectly juicy beef.

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Once it’s rested all you need to do is slice it thin. Across the grain. And pile it high on good rye bread. A smear of ballpark mustard. That’s heaven in sandwich form.

There’s this place in Montreal. Called Schwarz’s Deli. It is Canada’s Katz’s. Seriously. The single most famous deli in the whole country.

It’s not the best smoked meat in Montreal. Not anymore. But it is pretty good. In person anyway. And it’s a fun experience. If you ever get to Montreal you should go.

Close Faced Sandwich With Cured Meat, Stock Photo, Picture And Rights Managed Image. Pic. Zon 5538827

But they got too big. Too famous. It’s not the same as when I was a kid. Or maybe I’m just remembering through a nostalgic lens. I don’t know.

What I do know is you can do better. And you can do it in your own backyard. It’s a journey. But it’s not hard. And it’s guaranteed to please.

The prep time is about one hour but the cure takes 10 days so make sure you allow the time for the process to run its course.

Toasted Italian Sub Sandwiches (simple & Yummy Meal Idea!)

This is a dry cure. I had a comment about somebody doing a wet brine. This is not a wet brine. You rub the brisket with the cure and refrigerate the brisket as is. Please don't make this mistake.

One easy way to crack the spices is to put them into a food processor and pulse until you get a coarse grind. Fast and easy.

Serving: 12 servings | Calories: 838 kcal | Carbohydrates: 31 g | Protein: 98 g | Fat: 37 g | Saturated Fat: 12 g | Cholesterol: 281 mg | Sodium: 3309 mg | Potassium: 1965 mg | Fiber: 11 g | Sugar: 9 g | Vitamin A: 110 IU | Vitamin C: 3.5 mg | Calcium: 230 mg | Iron: 13.4 mg

The Science Of Curing Meats Safely