PeterD
TVWBB Super Fan
OK, I love making 'Q (and eating 'Q), and I'm originally from Montréal, so this begs the ultimate question: Has anybody ever been able to replicate or even come close to replicating true Montreal Smoked Meat? I'm talking real Schwartz' on the Main-good.
I've seen pastrami recipes here and elsewhere but as any connoisseur from La Belle Province will tell you, Pastrami is to Smoked Meat what White Owls are to Cohibas or Jack Daniels is to a well-aged Macallan!
I understand the process is very complex and the exact Schwartz' recipe is highly-guarded but I'm willing to experiment a little if I know it's possible to come close.
I've seen pastrami recipes here and elsewhere but as any connoisseur from La Belle Province will tell you, Pastrami is to Smoked Meat what White Owls are to Cohibas or Jack Daniels is to a well-aged Macallan!
I understand the process is very complex and the exact Schwartz' recipe is highly-guarded but I'm willing to experiment a little if I know it's possible to come close.