Montreal-style smoked meat, Montreal smoked meat, or (mainly in Quebec) simply smoked meat (French: viande fumée, lit. 'smoked meat', or sometimes bœuf mariné, 'marinated beef') is a type of kosher-style delicatessen meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week. It is then hot smoked to cook through, and finally is steamed to completion. This is a variation on corned beef and is similar to pastrami.
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- ⭐ Core Definition: Montreal-style smoked meat
- Montreal-style smoked meat in the context of Smoking (cooking)
Montreal-style smoked meat in the context of Smoking (cooking)
Hot-smoked chum salmon
Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood.
In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok.
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