Montreal smoked meat sandwiches are a staple of Canadian cuisine, and for good reason. The combination of tender, flavorful meat, crunchy pickles, and creamy mustard, all piled high on rye bread, is a match made in heaven. But what sets a truly great Montreal smoked meat sandwich apart from a mediocre one? In this article, we’ll delve into the history of this beloved dish, explore the key ingredients and techniques involved, and provide a step-by-step guide on how to make the perfect Montreal smoked meat sandwich.
A Brief History of Montreal Smoked Meat
Montreal smoked meat has its roots in the city’s Jewish deli tradition. In the early 20th century, Jewish immigrants from Eastern Europe brought their culinary traditions with them to Canada, including the practice of curing and smoking meats. Over time, Montreal’s Jewish delis developed their own unique style of smoked meat, which was influenced by the city’s French and British heritage.
One of the most famous Montreal smoked meat delis is Schwartz’s Deli, which has been serving up classic smoked meat sandwiches since 1928. Schwartz’s uses a secret blend of spices to cure their meat, which is then smoked to perfection over oak wood. The result is a tender, flavorful meat that’s both sweet and savory.
Key Ingredients and Techniques
So, what makes a great Montreal smoked meat sandwich? Here are the key ingredients and techniques you’ll need to know:
The Meat
The star of the show is, of course, the smoked meat itself. You can use either beef or pastrami, but beef is traditional. Look for a cut that’s high in fat, such as navel or plate cut, as this will help keep the meat moist and flavorful.
To cure the meat, you’ll need a blend of spices that typically includes salt, black pepper, coriander, and mustard seeds. You can also add other spices and herbs to taste, such as garlic, paprika, and thyme.
Curing the Meat
To cure the meat, you’ll need to rub the spice blend all over the surface of the meat, making sure to coat it evenly. Then, place the meat in a large container or zip-top bag, and refrigerate it for at least 5 days, or up to 2 weeks.
After the curing process is complete, rinse the meat under cold running water to remove excess salt, and pat it dry with paper towels.
The Smoker
To smoke the meat, you’ll need a smoker that can maintain a consistent temperature of around 225°F (110°C). You can use either a charcoal or gas smoker, but charcoal is traditional.
To add flavor to the meat, you can use wood chips or chunks, such as oak, maple, or cherry. Soak the wood in water for at least 30 minutes before adding it to the smoker, as this will help prevent flare-ups.
Smoking the Meat
To smoke the meat, place it in the smoker, fat side up, and close the lid. Smoke the meat for at least 4 hours, or up to 6 hours, or until it reaches an internal temperature of 160°F (71°C).
After the smoking process is complete, remove the meat from the smoker, and let it rest for at least 30 minutes before slicing it thinly against the grain.
Assembling the Sandwich
Now that you have your smoked meat, it’s time to assemble the sandwich. Here’s what you’ll need:
- 4 slices of rye bread
- 1/4 cup of mustard (such as Dijon or whole-grain)
- 1/4 cup of pickles (such as dill or half-sour)
- 1/4 cup of smoked meat, sliced thinly
- 1 tablespoon of chopped fresh dill
Spreading the Mustard
To assemble the sandwich, start by spreading a layer of mustard on each slice of bread. You can use either Dijon or whole-grain mustard, but Dijon is traditional.
Adding the Pickles
Next, add a layer of pickles on top of the mustard. You can use either dill or half-sour pickles, but dill is traditional.
Adding the Smoked Meat
Now it’s time to add the star of the show: the smoked meat. Slice the meat thinly against the grain, and pile it high on top of the pickles.
Adding the Dill
Finally, sprinkle a pinch of chopped fresh dill on top of the meat, and top with the remaining slice of bread.
Tips and Variations
Here are a few tips and variations to help you take your Montreal smoked meat sandwich to the next level:
- Use a meat slicer to slice the meat thinly and evenly.
- Add a layer of cheese, such as Swiss or cheddar, for extra flavor and creaminess.
- Use a different type of bread, such as pumpernickel or sourdough, for a different flavor and texture.
- Add some sliced onions or bell peppers for extra flavor and crunch.
Conclusion
Crafting the perfect Montreal smoked meat sandwich is a labor of love that requires patience, skill, and attention to detail. By following the steps outlined in this article, you’ll be well on your way to creating a truly unforgettable sandwich that’s sure to impress even the most discerning palates. So go ahead, give it a try, and experience the rich flavors and traditions of Montreal’s Jewish deli heritage for yourself.
| Ingredients | Quantity |
|---|---|
| Beef or pastrami | 1 pound |
| Spice blend | 2 tablespoons |
| Salt | 1 tablespoon |
| Black pepper | 1 tablespoon |
| Coriander | 1 tablespoon |
| Mustard seeds | 1 tablespoon |
| Rye bread | 4 slices |
| Mustard | 1/4 cup |
| Pickles | 1/4 cup |
| Chopped fresh dill | 1 tablespoon |
- Cure the meat for at least 5 days, or up to 2 weeks.
- Smoke the meat for at least 4 hours, or up to 6 hours, or until it reaches an internal temperature of 160°F (71°C).
What is Montreal Smoked Meat?
Montreal Smoked Meat is a type of cured meat that originated in Montreal, Canada. It is made from beef brisket or navel cut that has been cured in a mixture of spices, salt, and sugar, then smoked to perfection. The resulting meat is tender, flavorful, and has a distinctive texture that is both juicy and crispy.
The unique flavor profile of Montreal Smoked Meat is due to the combination of spices and the smoking process. The spices used in the curing mixture include coriander, mustard seeds, and black pepper, which give the meat a slightly sweet and tangy flavor. The smoking process adds a rich, savory flavor that complements the spices perfectly.
What is the difference between Montreal Smoked Meat and Pastrami?
Montreal Smoked Meat and pastrami are both types of cured meats, but they have some key differences. Pastrami is typically made from the navel cut of beef, while Montreal Smoked Meat can be made from either the brisket or navel cut. Pastrami is also typically cured in a mixture of spices and sugar, but it is not smoked, whereas Montreal Smoked Meat is smoked to perfection.
Another key difference between the two is the flavor profile. Pastrami has a more intense, savory flavor, while Montreal Smoked Meat has a milder, sweeter flavor. Additionally, pastrami is often sliced thinly and served on rye bread with mustard, while Montreal Smoked Meat is typically sliced thickly and served on rye bread with mustard and pickles.
What type of bread is best for a Montreal Smoked Meat Sandwich?
The best type of bread for a Montreal Smoked Meat Sandwich is rye bread. Rye bread has a dense, chewy texture that holds up well to the thick slices of smoked meat. It also has a slightly sweet flavor that complements the savory flavor of the meat.
Look for a rye bread that is made with caraway seeds, which add a slightly bitter flavor that balances out the sweetness of the bread. You can also toast the bread lightly to give it a crispy texture that adds to the overall flavor and texture of the sandwich.
What type of mustard is best for a Montreal Smoked Meat Sandwich?
The best type of mustard for a Montreal Smoked Meat Sandwich is yellow mustard. Yellow mustard has a mild, slightly sweet flavor that complements the savory flavor of the meat. It also has a smooth, creamy texture that adds to the overall flavor and texture of the sandwich.
Avoid using Dijon mustard or whole-grain mustard, as they have a stronger flavor that can overpower the meat. You can also add a small amount of spicy mustard, such as deli mustard, to give the sandwich a bit of a kick.
What are some common toppings for a Montreal Smoked Meat Sandwich?
Some common toppings for a Montreal Smoked Meat Sandwich include pickles, coleslaw, and Swiss cheese. Pickles add a tangy, salty flavor that complements the savory flavor of the meat. Coleslaw adds a creamy, crunchy texture that adds to the overall flavor and texture of the sandwich.
Swiss cheese adds a rich, creamy flavor that complements the meat perfectly. You can also add other toppings, such as sliced tomatoes or onions, to give the sandwich a bit of extra flavor and texture.
How do I assemble the perfect Montreal Smoked Meat Sandwich?
To assemble the perfect Montreal Smoked Meat Sandwich, start by slicing the meat thickly and placing it on a slice of rye bread. Add a layer of mustard on top of the meat, followed by a layer of pickles or coleslaw.
Add a slice of Swiss cheese on top of the pickles or coleslaw, followed by a slice of tomato or onion if desired. Top with another slice of rye bread and serve immediately.
Can I make Montreal Smoked Meat at home?
Yes, you can make Montreal Smoked Meat at home. To make Montreal Smoked Meat, you will need to cure the meat in a mixture of spices and sugar, then smoke it to perfection. You can use a smoker or a charcoal grill with wood chips to give the meat a smoky flavor.
You can also use a store-bought curing mixture or make your own using a combination of spices and sugar. Be sure to follow proper food safety guidelines when curing and smoking the meat to ensure that it is safe to eat.