Montreal-style smoked meat

Montreal-style smoked meat, often referred to simply as Montreal smoked meat in Canada, is a beloved deli product that has achieved culinary icon status. The preparation involves salting and curing beef brisket with a mix of spices, allowing the flavors to develop over the course of a week. Following this curing period, the brisket is hot smoked and then steamed to perfection. This process yields a flavor profile akin to corned beef and pastrami but with a unique twist. The seasoning blend includes cracked peppercorns, coriander, garlic, mustard seeds, and notably features less sugar than that found in pastrami. Typically, this delectable meat is served in rye bread sandwiches with a smear of mustard.

The exact origins of Montreal smoked meat are somewhat shrouded in mystery, though it is generally believed to have been introduced by Jewish immigrants from Eastern Europe. Traditional preparation involves hand-slicing the meat to maintain its texture and integrity. It is often accompanied by sides like French fries, cheese curds, and gravy, transforming it into a delightful poutine. These sandwiches are typically made with light rye bread and stacked high with the hand-sliced meat, which can be customized to your preferred level of fattiness.

Montreal smoked meat is more than just a dish; it's an integral part of Montreal's food culture and a favorite across Canada. It has been a staple in the city's diners and fast-food spots since the 19th century. Although its origins lie in Jewish cuisine, most delis serving this smoked meat are not certified kosher. The distinctive flavor has been celebrated in literature and has influenced other Quebec dishes like poutine. Beyond Canada, smoked meat sandwiches are popular, especially during celebrations such as Saint-Jean-Baptiste Day, where they are enjoyed alongside other Québécois treats.