This was originally posted November 16, 2013. It has been reposted due to a catastrophic back up failure by my web host.
When I retired, I purchased a Bradley Smoker. I have really enjoyed it. As I got used to using it, I had to try my hand at Montreal Smoked Meat. I love going to Schwartz’s when I go to Montreal and what they call Montreal Smoked Meat in the supermarket is not even close.
The problem is that Montreal Smoked Meat is made out of brisket and is quite fatty. So I tried making some out of outside round beef. It turned out great! I posted how I did this on Smoking Meat Forums and the link is:
It looks like a lot of work but it is actually just a few steps spread over a couple of weeks. The only thing you have to be very careful about is the use of the curing agent, in this case Morton’s Tender Quick. You have to make sure you use 15 grams (1/2 ounce) per 500 grams (1 pound) of meat. Not enough cure and it will go bad. Too much and the curing agent can harm you. It is no problem if you follow the instructions.
This is wonderful. It has the peppery taste of Montreal Smoked Meat without the sweetness of pastrami. This version is quite low fat and has a lot less salt than commercial smoked meats.
Even She Who Must Be Obeyed likes this.
The Old Fat Guy.