Montreal Smoked Meat – Vacuum-packed sliced 170g Traditional Montreal smoked meat prepared according to the traditional method:
Submerge the sealed sachet in 180°F (82°C) hot, but not boiling, water for 20 minutes.
The longer you cook it (30 to 60 minutes), the juicier and more tender the smoked meat becomes. Patience is well rewarded. Once opened, slide out the contents and stack directly onto the bread. A touch of mustard and it's ready. Net weight: 170 g (±10 g)
Carbon BBQ smoked product
Shipped frozen – Keeps for 12 months in the freezer. Authentic Montreal smoked meat, available in limited quantities.
- 3 full days of homemade liquid brine (salt, whole spices, pink nitrite)
- mustard and spice crust (paprika, coriander, crushed pepper, garlic)
- Slow and intense smoking
- Steam finishing, as tradition dictates
Submerge the sealed sachet in 180°F (82°C) hot, but not boiling, water for 20 minutes.
The longer you cook it (30 to 60 minutes), the juicier and more tender the smoked meat becomes. Patience is well rewarded. Once opened, slide out the contents and stack directly onto the bread. A touch of mustard and it's ready. Net weight: 170 g (±10 g)
Carbon BBQ smoked product
Shipped frozen – Keeps for 12 months in the freezer. Authentic Montreal smoked meat, available in limited quantities.