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Thread: Montreal Smoked Meat (Flavor Brine Cure Pumped)

  1. #1
    TVWBB Emerald Member Shawn W's Avatar
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    Edited Aug 2 2014
    I redid the calculations with the calculator in the Charcuterie forum. #1 in this recipe was out of whack at 80g

    Flavor Brine Cure Pumped Method
    Trimmed 12lb flat (trimmed weight), leave 1/2" fat cap on if possible.

    Spice Mix
    3 Tbsp peppercorns
    1 Tbsp dill seed
    2 tsp corriander seed
    1/2 Tbsp mustard seed
    1 tsp celery seed
    1/2 tsp fennel seed
    2 Tbsp dehyd minced garlic
    1 Tbsp dehyd minced onion
    1/4 tsp crushed red pepper

    Brine Cure
    4800ml water
    186g salt
    prague #1 :
    min 120ppm: 19.7g
    max 200ppm: 32.8g
    Optional, sugar 1% 102g

    Triple ingrediants for spice mix. Beat up seeds and peppercorns with mortar and pestle (not to powder).

    Add spice mix to brine, bring to boil, remove from heat.

    Strain brine with fine mesh strainer. Chill below 40F, inject 15% of brisket mass (in grams) in milliliters. eg 12lb brisket = 5500g * .15 = 825ml of solution to pump

    Soak 4 days submerged in remaining brine cure. Agitate/flip daily.

    Remove from brine cure, blot dry, place on tray in fridge and allow to air dry while doing next steps.

    Make another batch of spice mix. This time toast the peppercorns and dill seeds together over medium heat for a couple of minutes (until fragrant). Repeat with coriander and fennel (these don't take as long). Repeat with celery seed and mustard if desired, but these take less time again, remaining heat in pan seems to do the trick.

    Coarsely crush all ingredients with mortar and pestle, not too coarse but not to powder either. Mix well.

    Apply rub fairly heavy to exterior (I skip fat areas). Push rub into place firmly with the back of a spoon.

    Smoke approximately 6 hours at 225F to 140F - 150F internal over maple and/or birch.



    I revisited MSM and tried flavor brine cured with injection and it's extremely good. Much faster, better flavor throughout and better color this way than with dry cure (this turned out more red less pink).

    I had a huge flat, about 12 pounds trimmed to use this time. I brine/cured it whole after injecting, then decided before smoking to cut it in half for more rub & smoke surface area.

    I smoked 1/2 until 150F internal, the other 1/2 to 165F internal. The difference on the 165F chunk was 5 hours, double the time of the 150F chunk. Lower was clearly better in this case. More smoking didn't make it more tender, it just got drier.

    Serve hot on rye with mustard and a sour dill pickle.



    I am extremely pleased by the results. The flavor is excellent but it still needs some process improvement to be more tender AND moist.

    Thanks much To Kevin Kruger for the help with water/prague/salt/pump ratios.

    After Cure:




    Done:


    Cold Sliced:



    ----------------------------------------------
    ----------------------------------------------

    DRY CURE METHOD - Last Updated April 30/2006

    My second attempt at Montreal Smoked Meat turned out very well, couldn't be happier with it. I used a flavored dry cure method for 15 days then smoked for 12 hours at 200F - 225F with birch (bark removed) and maple to an internal temp of 165F.

    Pics Here click link to 2006-04-24 Montreal Smoked Meat

    Montreal Spice Mix Base (no salt)
    3 Tbsp peppercorns
    1 Tbsp dill seed
    2 tsp corriander seed
    1/2 Tbsp mustard seed
    1 tsp celery seed
    1/2 tsp fennel seed
    2 Tbsp dehyd minced garlic
    1 Tbsp dehyd minced onion
    1/4 tsp crushed red pepper

    Toast first 6 ingrediants over medium heat until fragrant, about 5 minutes
    grind coarsely with mortar and pestel, add remaining 3 ingrediants. *Add hickory smoked salt to taste for a great ready to use spice mix for grilling.

    Mix amount of Morton Tender Quick per brisket weight as directed on package with 1 Tbsp Turb sugar and amount of desired spice mix, apply evenly over meat side (not on fat cap side).

    Allow brisket to cure at least 5 days per inch of thickness in 40 or less fridge. Agitate and flip daily.

    Remove brisket and rinse thoroughly, soak for 3 hours in cold water, changing water several times. Blot dry with paper towels. Apply spice mix base liberally over meat side. Cook fat side down to internal temp of 165F. Foil and rest in dry cooler at least 1 hour (fat side up). Allow to cool somewhat on the counter and refrigerate.

    To reheat before serving wrap tightly in foil and place in oven or steam slices for a short time. Serve in rye bread with lots of cheap yellow mustard and a dill pickle.

    **I added some liquid and vacuum bagged during the 'dry' cure (I have a 1060 with instant seal to prevent liquid from being sucked up). It was a pain, next time I'll just use a marinating container. But it went something like this:

    1/2 C de-alc red wine
    1/2 C Water
    1 Tbsp Mortons Tender Quick

    Mix liquids and Tender Quick. Dump into vacuum bag and freeze. Put brisket in vacuum bag, carefully vacuum and seal.
    Last edited by Shawn W; 08-02-2014 at 02:01 PM.

  2. #2
    TVWBB Emerald Member Jim Minion's Avatar
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    Shawn
    Thanks for the post, on must do list.
    When I first starting reading the recipe, your no salt was an interesting comment. Made since as I got into the recipe. Adding salt would take it over the top. Thanks again for posting.
    Jim
    PS Have friends from Montreal that have asked if I produce something, till now having never had any I did have a place to start.

  3. #3
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    Sounds tasty and looks great--the pics look killer.
    Kevin

  4. #4
    TVWBB Emerald Member Shawn W's Avatar
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    **update**
    -I think 250F-275F cooking temp is better for this, especially if using a thick cut
    -the recipe can easily stand more dill seed
    -finish temp is a guideline ... I've been doing some cured briskets to as high as 185F internal

  5. #5
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    Would there be a problem using red wine instead of dealcoholized?

  6. #6
    TVWBB Emerald Member Shawn W's Avatar
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    It's probably fine.

    I'm positive I read Schwartz's or Lester's Deli marinate in wine (wet cure) for many days. (Lester's ships their product to USA 24-48 hours).

  7. #7
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    Shawn Bud, this is on the list to do. I really have to try this sometime soon. Thanks for posting.
    "When I die, I'll donate my body to science too see how big my smoke ring is "
    Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here.

  8. #8
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    It's curing as we speak. Looks good so far!

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    Just watched an episode of Dinners, Drive-ins and Dives on the Food Network. A guy from Montreal opened up a resturant in Neb IIRC and serves the Montreal smoked meat there. His recipe was Water, Prague powder #1,(insta cure, pink salt, all the same thing). Salt, and pickling spices. He cured for 5 days then smoked the brisket over Maple wood for 1.5 hrs. He then placed the brisket in a pan and covered the pan with foil and finished it in the oven. He let it cool then placed it in the fridge for 24 hrs. Sliced it up then steamed it to eat. I'll try and watch it again, but don't remeber any sugar going in there? Could have been some but...
    EDIT: There was, dextrose. Lookie see what I found. This was from the episode I watched. HTH. Link to Montreal smoked meat.
    I know the recipe says to let cure 2 days but he said 5 days on the show. Might be because he was curing 6 at a time stacked ontop of one another in the tub/container?
    Brewburger's - Old Fashioned (Montreal Smoked Meat)Prep Time: 15 min
    Inactive Prep Time: 48 hr 0 min
    Cook Time: 5 hr 0 min
    Level: Intermediate
    Serves: 4 to 6 servings
    1 (3 to 5-pound) brisket
    Brine:
    1 gallon water
    6 ounces kosher salt
    2 ounces Prague powder
    2 ounces powdered dextrose
    2.5 ounces plus 4 tablespoons pickling spices, divided

    Rye bread, for serving
    Mustard, for serving

    Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.
    Brine 2 days in the refrigerator.
    Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices.
    Place the meat in a smoker for 2 hours with maple wood chips.

    Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F.

    Remove from the oven, slice, and enjoy with rye bread and mustard
    "When I die, I'll donate my body to science too see how big my smoke ring is "
    Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here.

  10. #10
    TVWBB Emerald Member Shawn W's Avatar
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    I'll have to revisit this now that I can get briskets for a better price. I took to buying bagged corned beef briskets, soaking and putting my rub on them. I think Clark has done more of these than me, he commented he prefered not using the wine.

    I was trying to replicate what I had in Montreal with this recipe. At Schwartzes they had large steam tables full of whole briskets, these they removed just before slicing. Couldn't say how long but I'd guess they were steamed for many hours.

    I was impressed with brine cure for back bacon I'll try it for this when I come back to it.

    In the recipe you posted Bryan 2oz seems like a heckuva of a lot of prague powder for a 3 - 5 lb brisket?? what do you think? ... I'd try to just use enough to pink up the meat and maybe go longer on the brine given exp with brine curing back bacon. The other thing is the spices ... I can see using pickling spices in a recipe one hands out, it's quick & easy and doesn't give out the 'secret', but what I suggested for the rub above comes pretty close to what I've had, much closer I'll suggest than pickling spices which would closer resemble packaged corned beef briskets.

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