Montreal Smoked Meat (cured) - BBQ Central

Go Back   BBQ Central > Recipes > Meat/Beef Recipes
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-24-2006, 04:48 PM   #1
BBQ Central Pro


 
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
Montreal Smoked Meat (cured)

My second attempt at Montreal Smoked Meat turned out very well, couldn't be happier with it. I used a flavored dry cure method for 15 days then smoked for 12 hours at 200ºF - 225ºF with birch (bark removed) and maple to an internal temp of 165ºF.

Pics Here click link to 2006-04-24 Montreal Smoked Meat

Montreal Spice Mix Base (no salt)
3 Tbsp peppercorns
1 Tbsp dill seed
2 tsp corriander seed
1/2 Tbsp mustard seed
1 tsp celery seed
1/2 tsp fennel seed
2 Tbsp dehyd minced garlic
1 Tbsp dehyd minced onion
1/4 tsp crushed red pepper

Toast first 6 ingrediants over medium heat until fragrant, about 5 minutes
grind coarsely with mortar and pestel, add remaining 3 ingrediants. *Add hickory smoked salt to taste for a great ready to use spice mix for grilling.

Mix amount of Morton Tender Quick per brisket weight as directed on package with 1 Tbsp Turb sugar and amount of desired spice mix, apply evenly over meat side (not on fat cap side).

Allow brisket to cure at least 5 days per inch of thickness in 40º or less fridge. Agitate and flip daily.

Remove brisket and rinse thoroughly, soak for 3 hours in cold water, changing water several times. Blot dry with paper towels. Apply spice mix base liberally over meat side. Cook fat side down to internal temp of 165ºF. Foil and rest in dry cooler at least 1 hour (fat side up). Allow to cool somewhat on the counter and refrigerate.

To reheat before serving wrap tightly in foil and place in oven or steam slices for a short time. Serve in rye bread with lots of cheap yellow mustard and a dill pickle.

**I added some liquid and vacuum bagged during the 'dry' cure (I have a 1060 with instant seal to prevent liquid from being sucked up). It was a pain, next time I'll just use a marinating container. But it went something like this:

1/2 C de-alc red wine
1/2 C Water
1 Tbsp Mortons Tender Quick

Mix liquids and Tender Quick. Dump into vacuum bag and freeze. Put brisket in vacuum bag, carefully vacuum and seal.
__________________

Shawn White is offline   Reply With Quote
Old 11-14-2006, 11:14 AM   #2
BBQ Central Pro


 
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
**update**
-I think 250F-275F cooking temp is better for this, especially if using a thick cut
-the recipe can easily stand more dill seed
-finish temp is a guideline ... I've been doing some cured briskets to as high as 185F internal
Shawn White is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:43 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×